10 g / 0.3 oz
80 g / 2.6 oz
Serves 3 - 116 cal per serving
Prep-time: 15 min. - Total-time: 20 min.
It's best to use fresh crabs from the north sea for the crab stuffed eggs, because they have a very intense flavor. As a matter of course you can use any other kind of crabs for this recipe. Hard-boil the eggs, quench in cold water and peel while they are warm. Cut the eggs into halves, carefully remove the egg yolk and put it in a bowl. Combine with the butter while the egg yolk is still warm. Add 1 tbsp cream and slightly season with pepper and salt. Cut the crabs into pieces and add to the egg yolk. Put some crabs aside for decoration. Pour the egg-crab cream back into the egg halves and garnish with finely chopped chives and crabs.