Crab Saganaki Greek style

Ingredients for 4 servings:

• 400 g prawns or crabs, peeled
• 200 g feta cheese
• 400 g tomatoes, chopped
• 4 cloves garlic
• 4 tbsp olive oil
• 100 g tomato paste, 2-fold concentrated
• 1 tsp, heaped lovage, shredded
• 1 tsp, heaped basil, shredded
• ½ tsp thyme, shredded
• 1 tsp marjoram, shredded
• 1 tsp, leveled salt, without fluoride
• 100g mozzarella
• Olive oil for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

simple and delicious

Thaw and wash the shrimp or crab. If uncooked, cook for a few minutes until they turn a typical pink color. Drain and mix well with the oil and crushed garlic. Marinate for about 1 hour. In the meantime, combine the tomatoes, tomato paste, and finely chopped feta cheese with the spices and salt. Then add the marinated shrimp or crab and mix well. Grease a baking dish with olive oil and sprinkle with breadcrumbs. Pour the tomato and shrimp mixture into the prepared baking dish. Spread the cheese on top. Bake for about 30 minutes at 180°C (convection oven). Serve the saganaki with fresh bread of your choice. Serve with a glass of Imiglykos and a glass of ouzo. Kali Orexi. Tips: I personally like to use White Tiger Shrimp, but North Sea crab or any other variety from a discount store will also work. If you’re on a tight budget, you can also use fewer shrimp/crabs. Instead of the canned tomatoes, you can of course use the same amount of chopped fresh tomatoes. If you like it a bit spicier, feel free to add chili powder or something else to spice things up.