Crab salad with asparagus and new potatoes
Boil and peel the crabs. Boil the potatoes in salted water, cool and cut them into smaller pieces. Break off the bottom 4-5 cm of green asparagus. Brush with oil and grill or fry. Save 4 for garnish and cut the rest into small pieces of approx. 1 cm.
Rinse and dry spinach and herbs. Cut the spring onions finely.
Dressing: Mix the brown crab meat with oil, lemon juice, capers, chopped gherkins, chopped herbs, salt and pepper.
Serving: Gently mix the potatoes, spinach, scallions, sliced asparagus, most of the white crab meat with a little dressing. Serve on a platter and decorate with dressing, the grilled asparagus and chopped herbs as garnish. Serve with lemon wedges.
Serves 4 people
3 whole crabs, approx. 1.5 kg (about 300 g of crab)
600 g of new potatoes from Western Jutland
2 bunches of green asparagus from Western Jutland, approx. 1 kg
olive oil for brushing
150 g baby spinach
4 spring onions, 75 g
1 large bunch fresh herbs, select among chives, dill, chervil and watercress
lemon wedges for serving
the brown crab meat
6 tbsp. olive oil
1 cup freshly squeezed lemon juice or vinegar
4 tbsp. capers
60 g of pickles
1 small bunch of chopped herbs
Perhaps 3-4 salted anchovy fillets from oil storage
salt and pepper