Crab Claws with Dill Sauce and Toast

Living close to the sea, I often buy crabs. They can be bought living or already cooked. It is a fun appetizer to serve for guests.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crab Claws with Dill Sauce

2 lb. crab claws

1 tbsp. salt

1 lemon

10 pepperkorns

½ bunch of dill

Dill Sour Cream

1 cup sour cream

2 tsp. minced shallot

1 tsp. chopped fresh dill

1 tsp. freshly squeezed lemon juice

salt and freshly ground white pepper to taste

1 – 2 lemons, cut into wedges

To make the crab claws, place them in a pot and add enough water to cover with salt, lemon, black peppercorns and ½ bunch of dill. Bring to a simmer over medium heat. Skim any impurities that rise to the surface. Reduce the heat and cook them 5-7 minutes. Remove  crab claws from the heat and let them stay in the water 20 minutes.

When the crab claws are cool, crush them with a hammer, Serve them whole and let each guest “dig” the meat out.

To serve, set a large bowl of  crab claws on the table together lemon wedges, salt and a pepper mill, slices of toast and a dill sauce

Dill Sour Cream Sauce.  

To make the dill sour cream, whisk together sour cream, shallot, dill and lemon juice in a small bowl. Season with salt and pepper. Cover and refrigerate until the dip should be served.

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