Right up in Germany, Knieper is the name given to the scissors with the arms of the edible crabs. I ate it for the first time a few years ago on Sylt at “Jünne” Gosch, whom I have known personally since 1964. These animals are caught in the North Sea and usually sold already cooked in fish shops.
To get to the very tasty meat, you have to tap the scissors with the arms hanging on them like a breakfast egg. As a tool, however, a tablespoon is used and you have to hit it much harder, then the armor cracks and you can crack it open with your hand and pull the meat out. This takes about 5 minutes per knee. The meat is cold, possibly still lukewarm, and is set aside.
Cut two thin slices lengthways from the zucchini for a vegetable ring later. Cut the rest into small cubes, dice the shallot and garlic tiny, cut the celery stalks lengthways and then crosswise into fine slices. Put aside two bouquets of the green for the later garnish.
Skin, fillet and cut the tomatoes into small cubes. Only hollow out two tomatoes after skinning; they will later serve as containers for the vegetable filling.
Sauté the garlic, shallot, celery and zucchini in a little olive oil, season with pepper and salt and pour into the hollowed out tomato that has been kept warm. Make a ring from the zucchini slices and fill it with the vegetables.
I also recommend grainy rice as a side dish. This includes a dry white wine. We drank a Chablis with it.
You can order these crab arms inland from a busy fishmonger if you don`t live on the coast. In any case, my fishmonger has promised me. For those interested who only get this product raw, the following cooking instructions:
Let the knee boil gently in salted water for 15 minutes. Cracking of the arms only after cooling down so that you don`t burn your fingers and the enjoyment of this delicacy is not diminished.
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