Büsum crab pan

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 300 g North Sea crabs
• 1 medium-sized onion(s), finely diced
• 3 tbsp, clarified butter
• 3 tbsp rapeseed oil
• Salt
• White pepper, freshly ground
• Clarified butter
• 4 m.-sized eggs
• e.g. dill, parsley or chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Delicious fried potatoes with fresh North Sea crabs and fried egg, pure holiday feeling

Boil the potatoes in their jacket potatoes for about 20 minutes, then drain, let cool slightly, peel, and cut into slices about 5 mm thick. Let cool. Shell the crabs or buy freshly shelled crabs. Peel and finely dice the onion. Heat half the clarified butter and half the oil in a large pan and fry half of the potatoes until crispy, turning carefully. Place the potatoes in the oven at 100 degrees Celsius. Fry the other half of the potatoes with the remaining oil and clarified butter until crispy, then turn and add the diced onions. Return the potatoes from the oven, season well with salt and pepper, add the crabs, and remove the pan from the heat. Melt a little clarified butter in a second pan and fry the eggs over medium heat. Carefully fold the prawns into the fried potatoes, arrange on plates, and sprinkle with freshly chopped dill, flat-leaf parsley, or chives, if desired. Top with the fried eggs. Serve with cucumber salad, pickled beetroot, or lamb’s lettuce.