How to cook crab meat

You’ll need
    • crab meat cutlets:
  • 300g crab meat;
  • 2 eggs
  • 1 celery stalk;
  • bunch of green onions;
  • 1 lemon;
  • 0.5 cup sour cream;
  • breadcrumbs;
  • parsley and basalik greens;
  • 0.25 teaspoon ground nutmeg;
  • salt;
  • freshly ground black pepper;
  • olive oil for frying.
  • Crab and shrimp
  • salmon cutlets
  • :

  • 300 g salmon;
  • 150 g crab meat;
  • 150 g shrimp;
  • 0.25 cup cream;
  • 0.5 sweet pepper;
  • fennel greens;
  • salt;
  • freshly ground black pepper;
  • flour or breadcrumbs;
  • vegetable oil for frying.
Instruction
1

Narcobble the crab meat. It’s best to do this with a sharp heavy hackle. Rub the lemon zest, the celery stalk clean of films and finely chop. Grind the brewed steeped egg, green onion feathers and fresh basil. Put all the ingredients in a bowl, add the sour cream, freshly squeezed lemon juice, ground nutmeg and a tablespoon of breadcrumbs. Pepper and salt the mixture, stir it until completely smooth.

2

With your hands, form orange-sized balls, slightly flatten them. Bump the cutlets in breadcrumbs, fold on a flat plate and remove for the cold for half an hour. Heat olive oil in a frying pan. Put the cutlets in a frying pan and fry them on two sides until a ruddy crust is formed.

3

Serve the crab cutlets hot by laying them on a dish lined with green salad leaves. Garnish with quarters of lemon or lime. Cutlets are eaten by watering lemon juice. They are very tasty and with fresh sour cream and tomato and cucumber salad.

4

Very tasty and cutlets made of crab meat, salmon and shrimp. Release the salmon fillet from the bones. Boil the shrimp and peel. Crab meat, fish and shrimp chop into small pieces with heater or grind them in a mixer. Finely slice fresh dill and sweet peppers, lay them out to the seafood. Salt the mixture, add cream and freshly ground black pepper. Stir everything thoroughly.

5

Form small rounded cutlets. Boulder them in breadcrumbs or in a small amount of flour. Heat the vegetable oil in a pan and roast the cutlets on both sides until golden crust. Put the products on pre-heated serving plates. Rice can be boiled as a garnish. Garnish the dish with fennel greens and lemon slices. A good accompaniment to this dish will be a bottle of chilled white dry wine.

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