Friedrichskooger crab and potato

Ingredients for 2 servings:

• 2 large potatoes, floury
• 1 bunch dill, chopped
• ½ bunch parsley, finely chopped
• 4 tbsp olive oil, cold squeezed
• ½ tsp black cumin oil
• 1 pinch(s) salt and pepper, black
• 1 pinch(s) pepper, white
• 150 g crème fraîche
• 30 g remoulade
• 1 tsp mustard, medium hot
• 3 tbsp cucumber water
• 25 g pickle(s) (dill pickles), finely chopped
• 1 tsp lemongrass, chopped
• 1 egg(s), hard-boiled and finely chopped
• 3 tbsp milk
• 1 tsp lemon juice
• 300 g North Sea crabs

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours

I brought this recipe back from my last vacation in Friedrichskoog. Finely chop the dill and parsley. In a small bowl, mix the olive oil, caraway oil, parsley, and 1/4 of the chopped dill well and season with salt and pepper. Spread out two pieces of aluminum foil, each about 40 cm wide, and place a raw potato on each sheet. Brush the potatoes well all over with the herb oil and wrap them in the foil. Place the wrapped potatoes in the refrigerator. In a bowl, mix the crème fraîche, remoulade, and mustard with the milk and cucumber water. Add the dill, lemongrass, egg, and chopped cucumber. Season the marinade with salt and pepper. Fold in the crabs, cover, and refrigerate. Let the potatoes and marinated crabs marinate overnight. The next day, preheat the oven to 180°C (fan oven). Place the potatoes on the oven rack and bake on the middle shelf for about 90 minutes. In the meantime, take the crabs out of the refrigerator so they won’t be quite as cold when the potatoes come out of the oven. Remove the potatoes from the oven, unwrap them, and place them on a plate. Cut open the tops and break them open to create a wedge. Add the marinated crabs. Garnish with some fresh parsley or a small sprig of dill, if desired. A cool, northern-style beer goes well with this. Approx. 730 calories per serving.