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. Large pieces cut the crabs into even square pieces and also warm them up. Together 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 without special effort find not only aromatic ripe mango, but also freely buy crab and, of course, red caviar for presentation of the dish.
More details: link

What do the beloved picanha steak and Kamchatka crab have in common? The correct answer is the sauce that we will prepare today. If desired, picanha can be replaced with filet mignon or rump, whose delicate taste will be emphasized by pleasant notes of cream, butter and nuts.

So, melt 50 g of butter in a saucepan and pour in the chopped small cubes shallots - I love them for their soft, restrained taste. Add a little coarse sea salt (we'll add salt at the end, so don't get carried away now - if you add all the salt at once, most of the moisture will evaporate) and, stirring constantly, bring the onion to a state of semi-preparedness: the color is transparent and slightly golden, the texture is soft.

Add 1 tablespoon of fresh lime or lemon juice and half a teaspoon of freshly cracked black pepper. Before squeezing the juice, roll the lemon on the table with force a little and only then cut it in half. Add 70 g of good white wine. It is not necessary to empty the stocks of your wine cellar, but it is also not worth using sour for 200 rubles. Let the alcohol evaporate for 5 minutes.

Then we use heavy (33%) cream at room temperature, 80 grams will be just right. And the most dangerous thing for people watching their figure is 100 g of butter, pre-cut into cubes. As soon as the butter melts, add 250 g of already cooked Kamchatka crab meat. It is important not to let our sauce boil actively - moderate heat and weak bubbles are necessary for the correct texture. Bring the sauce to readiness for 3 minutes, stirring occasionally. The consistency should be like cream. Taste the sauce for salt and add it based on your own taste.

Generously serve our steak with sauce or leave it nearby in a gravy boat for serving.

Bon appetit!

Ask the butcher a question

Crab meat can easily be called one of the most popular ingredients of this season. Restaurateurs are opening establishments with a mono-concept based on crab, which can also be found on almost any menu. ELLE has chosen 5 unusual dishes with this ingredient and suggests trying to cook them yourself or going to one of the restaurants for a tasting.

Salad with crab and sweet tomatoes

Restaurant WOW, chef Pavel Grotsky

• Difficulty Easy
• Type Salad
• Time 20 minutes
• Person 1

Ingredients:

• Kamchatka crab - 100 g
• Uzbek tomatoes - 150 g
• Avocado - 50 g
• Celery - 30 g
• Olive oil - 20 ml
• Cilantro (oil) - 20 ml

Yuzu gas station:

• Yuzu juice - 10 ml
• Mirin - 20 ml
• Olive oil - 20 ml
• Salt, sugar
• Microgreens Green chard - 5 g

Preparation:

1. Crab. Boil the crab in salted water.
2. Sauce. Cilantro oil and olive oil mix in a blender and strain.
3. Yuzu sauce. Whisk together yuzu juice, mirin, olive oil, sugar and salt.
4. Salad. Chop the tomatoes and avocado coarsely. Tear the celery into pieces.
5. Innings. Pour the cilantro oil sauce onto a plate. Mix tomatoes, crab meat, avocado and celery with Yuzu sauce. Arrange crab pieces, avocado, tomatoes and celery over cilantro sauce in a herringbone pattern. Garnish the salad with microgreens.

Prasino Krifaroto Mae Kavouri (Greek pasta with crab in parsley sauce)

Restaurant ΜΟΛΩΝ ΛΑΒΕ, brand chef Stamatis Tsilias

• Difficulty Medium
• Type Main course
• Time 1 hour
• Person 1

Ingredients:

• Orzo pasta - 75 g
• Leek - 60 g
• Crab meat - 50 g (+ 50 g crab meat juice)
• Hard cheese - 50 g
• Parsley - 15 g
• Butter - 20 g
• Olive oil - 15 g
• Dry white wine - 50 g
• Green basil - 1 g
• Salt - 1 g

Preparation:

1. Boil the orzo in salted water until half cooked (6 minutes). Mix parsley with olive oil. Fry the crab meat in a frying pan with leeks (2 minutes), add white wine, evaporate, add butter, parsley sauce and orzo pasta. Bring to readiness and taste. Before serving, add cheese.
2. To serve: place on a plate, drizzle with olive oil, and top with basil.

Grilled avocado with crab

Restaurant Crabber, concept chef Kamel Benmamar

• Difficulty Easy
• Type Snack
• Time 20 minutes
• Person 1

Ingredients:

• Chilean avocado - 1 piece
• Crab meat - 50 g
• Homemade mayonnaise - 20 g
• Soy - 5 g
• Lime zest - 2 g
• Chervil - 2 g

Preparation:

1. Cut the avocado in half. Fry on both sides, first brushing with olive oil. Bring until the avocado is warm and soft.
2. Mix crab meat with homemade mayonnaise and soy.
3. Spoon the mixture into each avocado half.
4. Grate the lime zest on top and garnish with chervil or any other herbs.

Kamchatka crab, avocado mousse, tangerine

Restaurant "NAVOLNE", chef Evgeniy Cherednichenko

• Difficulty Easy
• Type Snack
• Time 30 minutes
• Person 1

Ingredients:

• Crab meat - 50 g
• Avocado - 80 g
• Olive oil - 15 g
• Salt - 2 g
• Pepper - 1 g
• Lemon juice - 5 g
• Mandarin - 90 g
• Tangerine jelly - 30 g
• Nut sauce - 20 g
• Rice crisps - 15 g

To make tangerine jelly:

• Fresh tangerine - 200g
• Lemon juice - 10 g
• White wine vinegar - 10 g
• Pectin - 7 g
• Agar-agar - 7 g

Preparation:

1. To prepare tangerine jelly, mix tangerine juice with lemon juice and wine vinegar and heat. Add agar-agar and pectin, bring to a boil. Pour into square shape and place in the refrigerator until completely cool. Then cut into cubes.
2. Season Kamchatka crab meat nut sauce.
3. You need to make a mousse from the avocado: peel and pit it, puree it with a blender and mix with lemon juice, olive oil, add salt and pepper. Take 70 g of the resulting mousse.
4. Peel the tangerine and cut out the segments: take approximately 50 g.
5. Place on a plate one by one: tangerine segments, tangerine jelly, avocado mousse and crab seasoned with nut sauce. Garnish with rice crisps. You should get 3 servings on one dish.

Just

Type Main course

Time 30 minutes

Person 1

Ingredients:

• Onion - 100 g
• Garlic - 20 g
• Ginger root - 20 g
• Oyster sauce - 50 g
• Rice vinegar Mirin - 100 g
• Black pepper - 20 g
• Granulated sugar - 20 g
• Lemon juice - 15 g
• Corn starch - 20 g
• Crab - 100 g

Preparation:

1. To prepare crab in pepper sauce, you need to boil the claws, then separate the shell from the meat without damaging its structure.
2. Fry all ingredients in butter: pepper, onion, ginger, add a little fish broth, mirin, soy sauce. Boil a little and strain. Dissolve starch in cold water and add to sauce.
3. Bring to a boil, add crab meat. Heat and serve the dish, placing the meat in the remaining chitin. Garnish with mixed salad seasoned with salt, white pepper and olive oil.

Kamchatka crab, as the name suggests, is found in Kamchatka. The best crabs are caught off the western shores of Kamchatka - they are comparable in taste and quality to lobsters. This is one of the largest types of crab, its traditional weight is about 2-3 kilograms.

Cooking crab is very simple and quick - it is boiled in salted water, to which celery is added, Bay leaf and black pepper. The time is calculated based on the weight of the crab: 15 minutes for the first 500 grams of crab and 10 minutes for each next 500 grams of weight. After this, remove the crab from the water, place it back down so that the juice does not leak out, and cut it up. The flesh is freed from the shell, the claws and legs split.

You can serve the crab without any fuss by simply sprinkling it with apple cider vinegar and seasoning with salt and pepper. However, gourmets prefer to conduct various gastronomic experiments with it. Made with crab delicious salads- it goes well with both leaf salads and other seafood. Crab phalanges are added to soups, such as bouillabaisse or gazpacho.

Crabs are also used to stuff chicken, porcini mushrooms or pasta - conchillone and cannellone. Other types of pasta are also recommended for culinary tandem with crab; one of the popular options is fettuccine with crab, cream sauce And green peas. In Asian restaurants, they make sushi and rolls with crab, as well as spring rolls and dim sum. You can usually tell whether it is a real crab by the price - the cost of dishes with this delicacy is quite high.

Fans healthy eating Kamchatka crab is valued for a large number of vitamins and microelements - from zinc and iodine to phosphorus and lecithin. And the fair sex loves this seafood for its low calorie content and the presence of polyunsaturated fatty acids, which help the skin stay young longer.

Crab cutlets with mixed salad

Chef Andrey Orlov showed how to prepare unusual cutlets in the Mediterranean style - from Kamchatka crab, and they are served with a light salad.

Ingredients:

Oakleaf salad - 7 gr

Lettuce salad - 5 gr

Chard salad - 3 g

Cherry tomatoes - 20 gr

Sibulet onion - 1 g

Salt - 1 g

Pepper - 1 g

Basil - 1 gr

Chervil - 1 g

Extra virgin olive oil - 10 g

For minced meat:

Kamchatka crab - 150 gr

Tiger shrimp - 50 gr

Ginger root - 15 g

Shallot - 10 g

Mayonnaise - 15 gr

For Citronet sauce:

Lemon juice - 5 g

Olive oil - 15 gr

Salt - 2 g

Sugar - 1 g

How to cook

1. For the Citronet sauce, mix olive oil with lemon juice, sugar and salt. Mix with a whisk.

2. To prepare minced meat for cutlets: mince peeled shrimp, then mix them with crab meat, having previously separated it into fibers.

3. Add pre-passioned shallots, grated ginger root, mayonnaise, salt, pepper.

4. Shape ready minced meat into cutlets.

5. Then fry the prepared cutlets in olive oil with the addition of garlic and thyme.

6. Ready cutlets place on a plate, next to it place a mixed salad with herbs and cherry tomatoes, dressed with Citronet sauce.

7. Garnish with chervil sprigs and drizzle with olive oil.

Okroshka with Kamchatka crab

An unusual version of okroshka from chef Andrei Orlov - for those who are tired of boiled sausage and traditional recipes

Ingredients (for 1 serving):

290 ml bio-yogurt

25 g Kamchatka crab

3 g olive oil with garlic

20 g eggs

12 g avocado

8 g stalk celery

15 g fresh cucumbers

15 g Baku tomato concasse

12 g radish

1 g dill

1 g sibulet onion

1 g basil

Sea salt, black pepper.

How to cook

1. Boil the egg and vegetables and cut into cubes with a side of 1 cm.

2. Remove the skin from the avocado, separate the seed and cut into cubes.

3. Peel the celery and cut into cubes. Cut the radishes into strips. Blanch the tomatoes, remove the skin and fillet them. Cut into cubes. Disassemble the crab into fibers. Chop the greens.

4. Add fine ice to the yogurt and puree in a blender with salt and pepper.

5. Mix the prepared ingredients, salt and pepper to taste.

6. Warm the crab in the microwave with the addition of garlic oil. Place on a plate and top with radish sticks.

7. Decorate with grated yolk and pour over yogurt.

Kamchatka crab with mini vegetables

Chef of the Maxim Bar restaurant Andrey Orlov shared his original recipe for preparing Kamchatka crab - labor-intensive, but very refined.

Ingredients:

70 g crab phalanges

55 g butter

3-4 cloves of garlic

A few sprigs of thyme

20 g carrots

25 g celery stalk and 100 g root

7 g shallots

8 g radish

30 g vegetable broth

Olive oil

Seaweed roe for serving

Sea salt and pepper

100 g milk.

How to cook

1. Finely chop the shallots. Cut the radish into slices. Cut the carrots into cubes. Peel the celery and also cut into cubes.

2. Pour olive oil into a saucepan, add butter (12 g), a peeled clove of garlic, a sprig of thyme, carrots, zucchini, radishes, celery, and onions.

3. Pour in the broth. Bring to a boil, reduce heat and cook uncovered until all liquid has evaporated.

4. Prepare celery puree. To do this, peel and chop the celery root, cut the garlic cloves into halves, and remove the arrows. Place celery and garlic in a saucepan, add milk and cook until tender.

5. Add butter (30 g). Blend in a blender until smooth.

6. Pour olive oil into a frying pan, add butter (12g), a couple of sprigs of thyme, and a clove of garlic. Fry a phalanx of crab in the mixture.

7. Coarsely chop the leek and lightly fry it in butter.

8. Place a phalanx of crab on a plate, garnish with glazed vegetables, garnish with seaweed caviar, watercress, leeks and pink pepper.

Seafood has become increasingly popular in recent years. And this is not surprising, because they are a rich source of protein, which is so necessary for the body. Crab meat is no exception. But not natural, and not its cheap analogue made from surimi. You can surprise and delight your family and friends on this holiday by serving this delicious seafood with an interesting sauce. But the question arises, what sauce is served with crab and how to prepare it. This is exactly what we will talk about in this article.

Pepper Sauce Ingredients

There are quite a few types of crab sauce, but not all of them help to fully reveal its taste. Pepper, Singapore style, is original and unusual. It will be slightly spicy and also has a spicy taste. In order to prepare such a sauce for Kamchatka crab or any other, we will need to prepare the following products:

• One hundred and fifty grams of butter, unsalted.
• Five to six cloves of garlic.
• Ginger root.
• One red hot peppers.
• Ground black pepper.
• Two tablespoons of soy sauce.
• One tablespoon of brown cane sugar.

If desired and possible, you can add a tablespoon of ready-made oyster sauce. And, of course, we need the crab meat itself.

Recipe

Preparing the sauce is very simple; any novice cook can handle this recipe. To prepare the crab sauce, we need to melt the butter in a separate, small saucepan or deep frying pan. We pass the garlic through a press or chop it with a knife. Add to the oil. We also put one tablespoon of finely grated ginger there. Of course, you can take dried, but it will not give such a bright taste and aroma. Stir everything constantly.

Then chop the hot pepper into small pieces and add it to the frying pan with the rest of the ingredients. Add two or three tablespoons of ground black pepper. Simmer all components over low heat for about one minute. Next we pour in soy sauce and add brown sugar. Mix everything well so that the sugar does not burn. Keep the sauce on the fire until it begins to glaze. When it cools down a little, pour it over the crab meat and serve.

Original mango sauce

One more unusual recipe The sauce for the crab is mango sauce. Its preparation will not take you much time, since the products that are included in its composition do not require any heat treatment. This sauce is prepared in a blender. So, for four servings we need:

• One ripe mango.
• A clove of garlic, one or two pieces.
• A tablespoon of any liquid honey.
• Grape or Apple vinegar, half a teaspoon.
• Two tablespoons of vegetable oil, preferably olive.
• Ground red paprika, one or two tablespoons.
• A little salt.
• Lemon for decoration.

How to cook

This crab sauce is very quick and easy to prepare. It is perfect for beginner cooks. In order to prepare this version of the sauce, you need to take a very ripe mango. Peel it and remove the pit. Then cut it into small pieces, in random order. Place them in a blender bowl. Add one or two cloves of garlic there, passing them through a press or finely chopping them with a knife. Add liquid honey and vinegar. Add the remaining ingredients, namely olive oil, paprika and just a little salt. Paprika can also be put in more. It all depends on your taste and attitude towards it. Beat all products with a blender until smooth.

That's all, mango sauce for king crab is ready!

Serve it in portions with crabs or other seafood, garnished with a slice of lemon.

Classic hollandaise sauce

For those who do not like to experiment with different combinations of flavors, I would like to offer a recipe for a classic Hollandaise sauce for crabs. He has a pleasant delicate taste and very thick texture. Thanks to its simplicity, this sauce will appeal to everyone. In order to prepare it, we will need the following products, based on two servings:

• Chicken eggs, four pieces.
• Cold water, two tablespoons.
• A package of butter weighing two hundred grams.
• Half a lemon.
• Table salt, quantity according to taste.

It is advisable to use fine salt.

How to cook it correctly

To make a classic hollandaise sauce for crab chicken eggs we only need the yolks. They must be separated from the proteins and beaten with water and one tablespoon of melted butter.

Cook this sauce in a water bath. Chicken yolks Boil in this way until they thicken. It is very important to constantly stir the mixture and not bring it to a boil. As soon as the mass begins to acquire a thick consistency, remove it from the steam bath and add it to egg mixture remaining melted butter. It is worth pouring it in a thin stream, constantly stirring the sauce.

Then add salt and lemon juice. Mix everything again or beat with a whisk.

This crab sauce should not be refrigerated before serving, as the oil it contains may harden. It's better to keep it at room temperature.

Secrets of serving crab with sauce

In order to beautifully serve crab with any sauce, you need to know some little secrets. It doesn’t matter what version of this seafood you serve. It can be either boiled or grilled crab, or baked.

It is better to serve the entire dish in portions. The sauce should be poured into a container specially designed for this purpose, a saucepan. It is recommended to warm the crab a little before serving.

The saucepan with the sauce can be decorated with sprigs of herbs or lemon. In addition to the sauce, products such as olives or black olives will help to emphasize and fully reveal the taste of the crab. good varieties hard cheese, cherry tomatoes or fresh cucumber.

When choosing a sauce, it is very important to ensure that it does not contain products with too strong a taste or smell. They can dull the taste of the crab meat.

If you decide to surprise and delight your family and friends with this delicacy, then you should not skimp and buy canned meat. It does not have such delicate texture and such a mild taste.

Source: fb.ru

Mango sauce for boiled crab

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 and 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.

Egg and butter sauce for crab or how to make natural hollandaise sauce

To prepare crab with butter-egg sauce
you need to buy Kamchatka crab in any form:
phalangeal meat without chitin;
limbs covered in chitin;
canned meat.
For two servings of crab with egg and butter sauce you need:
crab meat 250 - 300 g;
white wine, table 100.0 ml;
500.0 g boiled potato halves.
Sauce:
a pair of yolks;
Art. spoon cold water;
100.0 g butter;
a quarter of a lemon;
salt.

1. Let the potatoes cook before starting to prepare the sauce for crab meat.
2. Place the crab meat in a saucepan, pour wine over it and steam for five minutes. Naturally, you need to first remove the chitin if the meat was purchased in the shell. You can also buy crab in canned form.
3. Combine egg yolks with water and 30 g of butter. Heat the bowl with the yolks and butter in a water bath until slightly thickened, but without boiling. Remove the saucepan from the bath.
4. Melt the remaining 70 g of butter in advance and remove the foam. In small portions, without stopping stirring, pour melted butter into the egg mixture.
5. Add salt and lemon juice last. Before serving, place the saucepan on medium heat. hot water.
6. Place the crab on a warm dish, cover it with potato halves, pour the juice from the saucepan where the crabs were cooked in wine on top. For this dish you don’t need a kilogram of crab meat; it’s enough to buy 250 - 300 g of crab

Egg - butter sauce serve in a gravy boat. Appearance The dish will be improved by a few sprigs of herbs, and pickled cucumbers, served separately, will complement its taste.
It should be said that the above hollandaise sauce recipe works for most crab dishes. It can be considered a base sauce. When preparing it, you can use various additives:
tarragon greens;
mustard;
capers;
olives;
shallot;
cheese;
tomato.

When preparing sauce for crab dishes, it is important to remember that its taste should emphasize and set off the taste of the dish; otherwise, there are no special restrictions, you just need to buy crab and prepare any sauce that suits its taste.

Butter sauce for crab