Crabloaf with two kinds of cold sauce

Ingredients for Crabloaf with two kinds of cold sauce

Instructions for Crabloaf with two kinds of cold sauce

To prepare the Crabloaf with two kinds of cold sauce recipe, please follow these instructions:

Order a large crab beetle at the fish shop and get any. Him to cook them. Should they be cooked at home, scrub and blame the crab loops in several teams of cold water. Boil plenty of salted water in a large pot. Add dildkviste or dill crowns. If there is a difference in the size of the claws, pour first the large ones in the pot. Boil and put on low and let the itch boil for 15-20 minutes. Ask if possible. The fish shop about the cooking time as it depends on the size of the crab loops.

Let the claws cool in the boiler water. Put the pot in cold water in the sink and it will go faster. Take the claws and put them on a dish and cover with a dish topped up in cold water. Put the dish in the fridge.

When the crab cloves are cooled, they are placed on a board between 2 dishcloths. Beat them easily with a hammer without breaking them. Lay the claws on a dish and decorate with fresh dill show. Put nuts and lobster gaffles, fondue glands or the like. Eat toast and cold sauce.

Cold garlic sauce:
Mayonnaise is whipped well with sour cream, garlic and mustard. Stir chopped parsley and season with salt and pepper. Let the sauce taste in a refrigerator for at least 1 hour. Taste again before it is served.

Tomato cream with dill:
Spoon cream fry, tomato sauce and peppers together for the tomato cream. Taste with salt, pepper and a few drops of acacia honey and possibly. Little lemon juice. Stir the dill and leave the tomato cream at least 1 hour in the refrigerator.