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
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.