Recipes
Aspic crabs
Ingredients
→ 50 G GREEN SALAD
→ 50 G OF PARSLEY OR DILL
→ 400 G FISH JELLY
→ 250 G CANNED OR BOILED CRABS
→ 200 G HORSERADISH WITH VINEGAR
→ 100 G OF FRESH CUCUMBERS
→ 100 G BOILED POTATOES
→ 100 G CANNED GREEN PEAS
→ 100 G BOILED CARROTS
To prepare aspic crabs, pour a little hot fish jelly into the molds for portioned aspic dishes (see the recipe "Jelly based on fish broth").
When the jelly hardens, put the pieces of crab on top of it (the crabs cook after boiling for 10-20 minutes), boiled potatoes and carrots, as well as fresh cucumbers, cut into small cubes, and peas, and then pour all the uncooked (but not hot!) jelly and put in a cold place.
Before serving, put the mold in warm water for a few seconds, shake so that the jelly falls behind the walls of the mold, put it on a platter and garnish with vegetables (peas and carrots).
On top of the aspic crabs, garnish with herbs and lettuce leaves. Separately, in a saucepan, serve horseradish with vinegar or mayonnaise with gherkins.
In the same way, you can prepare aspic crab sticks and or shrimps (boiled and frozen cook for 3-5 minutes after boiling, and raw-10-12 minutes).
