Büsum Crab Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s), waxy
- 300 g North Sea shrimps
- 1 medium onion (s), finely diced
- 3 tablespoon, leveled clarified butter
- 3 tablespoon rapeseed oil
- salt
- Pepper, white, freshly ground
- Clarified butter
- 4 medium egg (s)
- Dill, parsley or chives
Print Recipe
Pin Recipe Instructions
- Boil the potatoes as jacket potatoes for about 20 minutes, drain, allow to cool a little, peel and cut into slices about 5 mm thick. Let cool down. Pulp the crabs or buy freshly pulsed crabs. Peel and finely dice the onion.
- Heat half of the butter and half of the oil in a large pan and fry half of the potatoes until they are crispy, just turning carefully. Put the potatoes in the oven at 100 degrees.
- Fry the second half of the potatoes with the remaining oil and clarified butter until crispy, after turning add the onion cubes and fry them with them. Add the potatoes from the oven again, season with plenty of salt and pepper, pour the prawns on top and remove the pan from the stove.
- Melt a little clarified butter in a second pan and fry the eggs as fried eggs over medium heat.
- Now carefully pull the crabs under the fried potatoes, arrange on plates as desired, sprinkle with freshly chopped dill, flat-leaf parsley or chives and place the fried eggs on top.
- Cucumber salad, pickled beetroot or lamb`s lettuce go well with it.
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