Tomorrow I will cook crab claws, what sauce should I make for them? and got the best answer
Answer from Natush[guru]
garlic mayonnaise = aioli sauce
aioli sauce:
For 1/2 cup sauce:
2 cloves garlic
1 large egg yolk
2 tsp. freshly squeezed lemon juice
1/2 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
3 tbsp. l. vegetable oil
Finely chop the garlic and mash it into a paste with a pinch of salt using a heavy, wide-bladed knife. Mix the yolk, lemon juice and mustard. Mix the oils and add a little at a time to the yolk mixture, achieving a uniform consistency. If separation begins, stop adding oil, but grind until smooth. Add garlic paste to the resulting mass, salt and pepper to taste. Aioli can be stored in the refrigerator for 2 days.
It’s easier and more convenient to make this sauce in a blender, but it’s still better to chop the garlic in advance.
Source: Gourmet, September 2002
Natush
Sage
(17186)
take our usual, Russian spicy (but try it, as our mustard is hotter than Dijon)
Answer from 2 answers[guru]
Hello! Here is a selection of topics with answers to your question: Tomorrow I will cook crab claws, what kind of sauce should I make for them?
Answer from Yoma[guru]
CRABS WITH MILK SAUCE Crabs with milk sauce Sort the crabs into small and large pieces, remove the bone plates. Cut small pieces of crab, heat and season with crayfish sauce. Cut large pieces of crab into even square pieces and also warm them up. Along with the crabs, warm up the poached champignons, cut into slices. Place it all in porcelain or metal cups (cocotte bowls), pour over milk sauce, sprinkle with grated cheese, sprinkle with melted butter and bake in the oven. When serving, top the crabs with olives (pitted) and serve on a round platter covered with a napkin. Decorate the dish with celery sprigs. Crabs 100 g, champignons 20 g, butter 10 g, milk sauce 100 g, cheese 12 g, olives 4 pcs. , greenery.
Answer from Natalia[newbie]
mayonnaise + sour cream + a little ketchup. Like a cocktail)
Answer from ^-^(;B@ZiLiO K@T;)^-^[guru]
Such a delicacy needs a matching sauce!! ! try Calvados or cognac flambé!!!
Answer from Andrey[active]
Here is an interesting and unusual recipe
For four servings you need:
meat from eight fists of Kamchatka crab;
one mango, ripe, yellow
garlic clove;
a tablespoon of honey;
five six drops of grape vinegar;
two tablespoons of olive oil;
salt and wig to taste.
1. To prepare the dish, you first need to buy Kamchatka crab, preferably if these are limbs with claws.
2. Warm up the meat from the crab claws - steamed fists. This can be done either in a double boiler, or by placing the meat in a sieve and placing it over a pan of boiling water. If it is not possible to buy a crab in the form of claws, then the first phalanx will do.
3. Remove the pit from the mango. Cut it into pieces. Grind everything in a blender.
4. Put honey, finely chopped garlic into the mango, add grape vinegar, oil, salt and paprika.
5. Whisk the mango sauce again.
Serve hot crabmeat with sauce. A dish with crabs with mango sauce will look very presentable if you garnish it with red caviar and lemon slices.
Products for the given recipe are not currently in short supply. Now you can easily find not only aromatic ripe mango, but also freely buy crab and, of course, red caviar for presentation of the dish.
More details: link
Tomorrow I will cook crab claws, what sauce should I make for them? and got the best answer
Answer from Natush[guru]
garlic mayonnaise = aioli sauce
aioli sauce:
For 1/2 cup sauce:
2 cloves garlic
1 large egg yolk
2 tsp. freshly squeezed lemon juice
1/2 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
3 tbsp. l. vegetable oil
Finely chop the garlic and mash it into a paste with a pinch of salt using a heavy, wide-bladed knife. Mix the yolk, lemon juice and mustard. Mix the oils and add a little at a time to the yolk mixture, achieving a uniform consistency. If separation begins, stop adding oil, but grind until smooth. Add garlic paste to the resulting mass, salt and pepper to taste. Aioli can be stored in the refrigerator for 2 days.
It’s easier and more convenient to make this sauce in a blender, but it’s still better to chop the garlic in advance.
Source: Gourmet, September 2002
Natush
Sage
(17186)
take our usual, Russian spicy (but try it, as our mustard is hotter than Dijon)
Answer from 2 answers[guru]
Hello! Here is a selection of topics with answers to your question: Tomorrow I will cook crab claws, what kind of sauce should I make for them?
Answer from Yoma[guru]
CRABS WITH MILK SAUCE Crabs with milk sauce Sort the crabs into small and large pieces, remove the bone plates. Cut small pieces of crab, heat and season with crayfish sauce. Cut large pieces of crab into even square pieces and also warm them up. Along with the crabs, warm up the poached champignons, cut into slices. Place it all in porcelain or metal cups (cocotte bowls), pour over milk sauce, sprinkle with grated cheese, sprinkle with melted butter and bake in the oven. When serving, top the crabs with olives (pitted) and serve on a round platter covered with a napkin. Decorate the dish with celery sprigs. Crabs 100 g, champignons 20 g, butter 10 g, milk sauce 100 g, cheese 12 g, olives 4 pcs. , greenery.
Answer from Natalia[newbie]
mayonnaise + sour cream + a little ketchup. Like a cocktail)
Answer from ^-^(;B@ZiLiO K@T;)^-^[guru]
Such a delicacy needs a matching sauce!! ! try Calvados or cognac flambé!!!
Answer from Andrey[active]
Here is an interesting and unusual recipe
For four servings you need:
meat from eight fists of Kamchatka crab;
one mango, ripe, yellow
garlic clove;
a tablespoon of honey;
five six drops of grape vinegar;
two tablespoons of olive oil;
salt and wig to taste.
1. To prepare the dish, you first need to buy Kamchatka crab, preferably if these are limbs with claws.
2. Warm up the meat from the crab claws - steamed fists. This can be done either in a double boiler, or by placing the meat in a sieve and placing it over a pan of boiling water. If it is not possible to buy a crab in the form of claws, then the first phalanx will do.
3. Remove the pit from the mango. Cut it into pieces. Grind everything in a blender.
4. Put honey, finely chopped garlic into the mango, add grape vinegar, oil, salt and paprika.
5. Whisk the mango sauce again.
Serve hot crabmeat with sauce. A dish with crabs with mango sauce will look very presentable if you garnish it with red caviar and lemon slices.
Products for the given recipe are not currently in short supply. Now you can easily find not only aromatic ripe mango, but also freely buy crab and, of course, red caviar for presentation of the dish.
More details: link
Most residents of our country do not get to enjoy the taste of crabs very often. Gifts of the oceans are a common product only in the coastal regions of the country, where their main catch is carried out: in Kamchatka, Sakhalin, Chukotka. In most regions, crab remains a real delicacy, and it is not only the distance from the main fishing grounds that is the reason for its high cost.
It is also taken into account that crab fishing is seasonal, that is, it is allowed only during certain periods of the year. Nevertheless, for a big holiday or in honor of some significant event, some housewives allow themselves to pamper loved ones and purchase small portions of seafood in supermarkets - fresh, frozen or canned. Naturally, any prepared dish will turn out much tastier if you use a simple recipe for crab sauce.
This dressing is a classic version of the gravy that is usually served in restaurants and cafes with crab meat. All such recipes include one base - butter.
Fatty and nutritious, it perfectly highlights the delicate, slightly salty taste of crab. It is very easy to prepare this sauce at home, because the whole cooking process is very simple, and you need very few ingredients.
You will need:
- Butter – 150 g
- Chicken eggs – 3 pieces
- Lemon – 1/4 piece
- Cold water – 2 tablespoons
- Ground black pepper - to taste
- Salt - to taste
Number of servings – 4
Cooking time – 20 minutes
Egg-butter sauce
The composition of the sauce for crab meat is a standard version of hot gravy based on eggs and butter. The peculiarity of this dressing is that it is served exclusively hot, since when it cools, its consistency changes, and an unpleasant oily film inevitably appears on the surface.
The nutritional value of the sauce is quite high, but since the sauce is served with lower-calorie dishes, the meal as a whole turns out to be quite balanced, so you definitely won’t have to worry about the excessive calorie content of the food.
Traditional dressing is prepared without adding spices, but this does not mean that they cannot be added. Depending on your preferences, you can use garlic, different types of peppers, and fresh herbs.
Innings
A side dish in the form of vegetables, potatoes or rice is placed on a plate with cooked meat, and then hot butter sauce is poured over the crab. An appetizing, nutritious and very tasty dinner is ready! But it’s worth noting that it’s not just crabs that go well with this sauce:
Original recipes for butter sauces, which, at first glance, seem incredible, actually turn out to be very tasty and aromatic gravies. They can be served with a variety of crab dishes (in any form), as well as a number of other products. With such a dressing, the festive table will become even more spectacular, and none of the guests will definitely leave indifferent.
