- 2 north sea crabs
- handful of fresh white asparagus
- 1/2 zucchini
- few sprigs of fresh dill
- 1 stick of butter
- Salt and pepper (not pictured)
Kitchen equipment needed
- Chef’s knife + cutting board
- Vegetable peeler
- Dish brush
- Asparagus pan
- Small saucepan
Please note: When using live crabs, make sure to secure the crab claws.
Preparation — 15 minutes
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 are done when you can bend them slightly, turn down the heat and let them sit in the warm water, until ready to serve.
Steaming the north sea crab — 10 minutes
POUR a small layer of fresh water 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 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!