View the original recipe via:
Please note: When using live crabs, make sure to secure the crab claws.
CLEAN the white asparagus using a vegetable peeler. FILL your asparagus pan with water and heat it up, but don't let it come to a boil. COOK the white asparagus on medium-low heat for about 15 minutes.
MEANWHILE, heat up a stick of butter in a small saucepan on the lowest setting. SLICE half a zucchini in thin, long strips and set aside in the refrigerator. The asparagus is done when you can bend them slightly, turn down the heat and let them sit in the warm water, until ready to serve.
POUR a small layer of freshwater into your steamer and bring to a boil. PLACE the (live) crabs into the steamer and cook for 5-7 minutes, depending on the size of the crab.
REMOVE the crabs from the steamer and rinse them off under running cold water. CLEAN off any gunk by cleaning them with a dish brush. PLACE a north sea crab on a plate, garnish by rolling up a few long slices of zucchini (see picture).
REMOVE the white asparagus from the pan, slice them in 2-3 pieces and divide over the plate. POUR over melted butter and finish off by dividing some fresh dill over the dish.
Season with freshly ground pepper and salt. Enjoy your meal!