Recipes
Crab with hollandaise sauce
Ingredients
→ A FEW SPRIGS OF PARSLEY (FOR DECORATION)
→ 600 G OF POTATOES
→ 225G CANNED CRAB
→ ¾ CUP HOLLANDAISE SAUCE
→ ¼ CUP DRY WHITE WINE
Open the jar with the crabs, then put the crabs together with the juice in a saucepan or saucepan, pour the wine, cover and cook for 5 minutes.
Before serving, place the crabs in the middle of a heated round dish, and place the boiled potatoes, previously cooked in salted water, peeled and cut into halves, around the crabs. Pour the canned juice over the crabs.
Serve the Hollandaise sauce separately (see "Traditional Dutch sauce (on a steam bath)" and "Hollandaise sauce with pepper"). Garnish the dish with sprigs of parsley.
The crabs can be served with lightly salted cucumbers or green lettuce leaves.
Before serving, place the crabs in the middle of a heated round dish, and place the boiled potatoes, previously cooked in salted water, peeled and cut into halves, around the crabs. Pour the canned juice over the crabs.
Serve the Hollandaise sauce separately (see "Traditional Dutch sauce (on a steam bath)" and "Hollandaise sauce with pepper"). Garnish the dish with sprigs of parsley.
The crabs can be served with lightly salted cucumbers or green lettuce leaves.
