John Myers
Contents
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Ingredients
- 15 Fresh tomatoes
- 250 g North Sea crabs small
- 0,5 juice Lemon
- 100 ml Cream
- 1 tsp Cream of horseradish
- 1 tbsp Cognac
- 1 pinch Salt
- 1 pinch Chilli (cayenne pepper)
- 1 bunch Parsley crispy fresh
Instructions
- Put the crabs in a bowl and marinate with lemon juice. In the meantime, whip the cream until stiff.
- Season the tomato paste, the horseradish and the cognac with the cream, salt and cayenne pepper. Pour the sauce over the crabs and carefully fold in,
- Cut the lid off the tomatoes at the top and a thin slice at the bottom to make them stable, then carefully hollow them out. It's a bit tedious because of the stucco inside, I remove it with the cherry stone remover (but carefully)
- Now fill the shrimp cocktail into the tomatoes, garnish with parsley and put the lid on
- Also tastes very tasty with a tuna cocktail or salmon with dill cream.
Nutrition
Serving: 100gCalories: 151kcalCarbohydrates: 2.4gProtein: 12.1gFat: 8.9g
