Seafood has become increasingly popular in recent years. And this is not surprising, because they are a rich source of protein, which is so necessary for the body. Crab meat is no exception. But not natural, and not its cheap analogue made from surimi. You can surprise and delight your family and friends on this holiday by serving this delicious seafood with an interesting sauce. But the question arises, what sauce is served with crab and how to prepare it. This is exactly what we will talk about in this article.

Pepper Sauce Ingredients

There are quite a few types of crab sauce, but not all of them help to fully reveal its taste. Pepper, Singapore style, is original and unusual. It will be slightly spicy and also has a spicy taste. In order to prepare such a sauce for Kamchatka crab or any other, we will need to prepare the following products:

• One hundred and fifty grams of butter, unsalted.
• Five to six cloves of garlic.
• Ginger root.
• One red, hot pepper.
• Ground black pepper.
• Two tablespoons of soy sauce.
• One tablespoon of brown

If desired and possible, you can add a tablespoon of ready-made oyster sauce. And, of course, we need the crab meat itself.

Recipe

Preparing the sauce is very simple; any novice cook can handle this recipe. To prepare the crab sauce, we need to melt the butter in a separate, small saucepan or deep frying pan. We pass the garlic through a press or chop it with a knife. Add to the oil. We also put one tablespoon of finely grated ginger there. Of course, you can take dried, but it will not give such a bright taste and aroma. Stir everything constantly.

Then chop the hot pepper into small pieces and add it to the frying pan with the rest of the ingredients. Add two or three tablespoons of ground black pepper. Simmer all components over low heat for about one minute. Next, add soy sauce and brown sugar. Mix everything well so that the sugar does not burn. Keep the sauce on the fire until it begins to glaze. When it cools down a little, pour it over the crab meat and serve.

Original mango sauce

Another sauce for crab is mango sauce. Its preparation will not take you much time, since the products included in its composition do not require any heat treatment. This sauce is prepared in a blender. So, for four servings we need:

• One ripe mango.
• A clove of garlic, one or two pieces.
• Tablespoon of any
• Grape or apple cider vinegar, half a teaspoon.
• Two tablespoons of vegetable oil, preferably olive.
• Ground red paprika, one or two tablespoons.
• A little salt.
• Lemon for decoration.

How to cook

This crab sauce is very quick and easy to prepare. It is perfect for beginner cooks. In order to prepare this version of the sauce, you need to take a very ripe mango. Peel it and remove the pit. Then cut it into small pieces, in random order. Place them in a blender bowl. Add one or two cloves of garlic there, passing them through a press or finely chopping them with a knife. Add liquid honey and vinegar. Add the remaining ingredients, namely olive oil, paprika and just a little salt. Paprika can be added in larger quantities. It all depends on your taste and attitude towards it. Beat all products with a blender until smooth.

That's all, mango sauce for king crab is ready!

Serve it in portions with crabs or other seafood, garnished with a slice of lemon.

Classic hollandaise sauce

For those who don’t like to experiment with different combinations of flavors, I would like to suggest this for crabs. It has a pleasant delicate taste and a very thick texture. Thanks to its simplicity, this sauce will appeal to everyone. In order to prepare it, we will need the following products, based on two servings:

• Chicken eggs, four pieces.
• Cold water, two tablespoons.
• A package of butter weighing two hundred grams.
• Half a lemon.
• Table salt, quantity according to taste.

It is advisable to use fine salt.

How to cook it correctly

To prepare a classic Hollandaise sauce for crab from chicken eggs, we only need yolks. They must be separated from the proteins and beaten with water and one tablespoon of melted butter.

Cook this sauce in a water bath. Boil the chicken yolks in this way until they thicken. It is very important to constantly stir the mixture and not bring it to a boil. As soon as the mass begins to acquire a thick consistency, remove it from the steam bath and add the remaining melted butter to the egg mixture. It is worth pouring it in a thin stream, constantly stirring the sauce.

Then add salt and lemon juice. Mix everything again or beat with a whisk.

This crab sauce should not be refrigerated before serving, as the oil it contains may harden. It's better to keep it at room temperature.

Secrets of serving crab with sauce

In order to beautifully serve crab with any sauce, you need to know some little secrets. It doesn’t matter what version of this seafood you serve. It can be either boiled or grilled crab, or baked.

It is better to serve the entire dish in portions. The sauce should be poured into a container specially designed for this purpose, a saucepan. It is recommended to warm the crab a little before serving.

The saucepan with the sauce can be decorated with sprigs of herbs or lemon. In addition to the sauce, products such as olives, good varieties of hard cheese, cherry tomatoes or fresh cucumber will help to emphasize and fully reveal the taste of the crab.

When choosing a sauce, it is very important to ensure that it does not contain products with too strong a taste or smell. They can dull the taste of the crab meat.

If you decide to surprise and delight your family and friends with this delicacy, then you should not skimp and buy canned meat. It does not have such a delicate texture and such a mild taste.

Crab meat can easily be called one of the most popular ingredients of this season. Restaurateurs are opening establishments with a mono-concept based on crab, which can also be found on almost any menu. ELLE has chosen 5 unusual dishes with this ingredient and suggests trying to cook them yourself or going to one of the restaurants for a tasting.

Salad with crab and sweet tomatoes

Restaurant WOW, chef Pavel Grotsky

• Difficulty Easy
• Type Salad
• Time 20 minutes
• Person 1

Ingredients:

• Kamchatka crab - 100 g
• Uzbek tomatoes - 150 g
• Avocado - 50 g
• Celery - 30 g
• Olive oil - 20 ml
• Cilantro (oil) - 20 ml

Yuzu gas station:

• Yuzu juice - 10 ml
• Mirin - 20 ml
• Olive oil - 20 ml
• Salt, sugar
• Microgreens Green chard - 5 g

Preparation:

1. Crab. Boil the crab in salted water.
2. Sauce. Mix cilantro oil and olive oil in a blender and strain.
3. Yuzu sauce. Whisk together yuzu juice, mirin, olive oil, sugar and salt.
4. Salad. Chop the tomatoes and avocado coarsely. Tear the celery into pieces.
5. Innings. Pour the cilantro oil sauce onto a plate. Mix tomatoes, crab meat, avocado and celery with Yuzu sauce. Arrange crab pieces, avocado, tomatoes and celery over cilantro sauce in a herringbone pattern. Garnish the salad with microgreens.

Prasino Krifaroto Mae Kavouri (Greek pasta with crab in parsley sauce)

Restaurant ΜΟΛΩΝ ΛΑΒΕ, brand chef Stamatis Tsilias

• Difficulty Medium
• Type Main course
• Time 1 hour
• Person 1

Ingredients:

• Orzo pasta - 75 g
• Leek - 60 g
• Crab meat - 50 g (+ 50 g crab meat juice)
• Hard cheese - 50 g
• Parsley - 15 g
• Butter - 20 g
• Olive oil - 15 g
• Dry white wine - 50 g
• Green basil - 1 g
• Salt - 1 g

Preparation:

1. Boil the orzo in salted water until half cooked (6 minutes). Mix parsley with olive oil. Fry the crab meat in a frying pan with leeks (2 minutes), add white wine, evaporate, add butter, parsley sauce and orzo pasta. Bring to readiness and taste. Before serving, add cheese.
2. To serve: place on a plate, drizzle with olive oil, and top with basil.

Grilled avocado with crab

Restaurant Crabber, concept chef Kamel Benmamar

• Difficulty Easy
• Type Snack
• Time 20 minutes
• Person 1

Ingredients:

• Chilean avocado - 1 piece
• Crab meat - 50 g
• Homemade mayonnaise - 20 g
• Soy - 5 g
• Lime zest - 2 g
• Chervil - 2 g

Preparation:

1. Cut the avocado in half. Fry on both sides, first brushing with olive oil. Bring until the avocado is warm and soft.
2. Mix crab meat with homemade mayonnaise and soy.
3. Spoon the mixture into each avocado half.
4. Grate the lime zest on top and garnish with chervil or any other herbs.

Kamchatka crab, avocado mousse, tangerine

Restaurant "NAVOLNE", chef Evgeniy Cherednichenko

• Difficulty Easy
• Type Snack
• Time 30 minutes
• Person 1

Ingredients:

• Crab meat - 50 g
• Avocado - 80 g
• Olive oil - 15 g
• Salt - 2 g
• Pepper - 1 g
• Lemon juice - 5 g
• Mandarin - 90 g
• Tangerine jelly - 30 g
• Nut sauce - 20 g
• Rice crisps - 15 g

To make tangerine jelly:

• Fresh tangerine - 200g
• Lemon juice - 10 g
• White wine vinegar - 10 g
• Pectin - 7 g
• Agar-agar - 7 g

Preparation:

1. To prepare tangerine jelly, mix tangerine juice with lemon juice and wine vinegar and heat. Add agar-agar and pectin, bring to a boil. Pour into a square pan and place in the refrigerator until completely cool. Then cut into cubes.
2. Season the Kamchatka crab meat with nut sauce.
3. You need to make a mousse from the avocado: peel and pit it, puree it with a blender and mix with lemon juice, olive oil, add salt and pepper. Take 70 g of the resulting mousse.
4. Peel the tangerine and cut out the segments: take approximately 50 g.
5. Place on a plate one by one: tangerine segments, tangerine jelly, avocado mousse and crab seasoned with nut sauce. Garnish with rice crisps. You should get 3 servings on one dish.

Just

Ingredients:

• Onion - 100 g
• Garlic - 20 g
• Ginger root - 20 g
• Oyster sauce - 50 g
• Rice vinegar Mirin - 100 g
• Black pepper - 20 g
• Granulated sugar - 20 g
• Lemon juice - 15 g
• Corn starch - 20 g
• Crab - 100 g

Preparation:

1. To prepare crab in pepper sauce, you need to boil the claws, then separate the shell from the meat without damaging its structure.
2. Fry all the ingredients in butter: pepper, onion, ginger, add a little fish broth, mirin, soy sauce. Boil a little and strain. Dissolve starch in cold water and add to sauce.
3. Bring to a boil, add crab meat. Heat and serve the dish, placing the meat in the remaining chitin. Garnish with mixed salad seasoned with salt, white pepper and olive oil.

What do the beloved picanha steak and Kamchatka crab have in common? The correct answer is the sauce that we will prepare today. If desired, picanha can be replaced with filet mignon or rump, whose delicate taste will be emphasized by pleasant notes of cream, butter and nuts.

So, melt 50 g of butter in a saucepan and pour in the shallots chopped into small cubes - I love it for its soft, restrained taste. Add a little coarse sea salt (we'll add salt at the end, so don't get carried away now - if you add all the salt at once, most of the moisture will evaporate) and, stirring constantly, bring the onion to a state of semi-preparedness: the color is transparent and slightly golden, the texture is soft.

Add 1 tablespoon of fresh lime or lemon juice and half a teaspoon of freshly cracked black pepper. Before squeezing the juice, roll the lemon on the table with force a little and only then cut it in half. Add 70 g of good white wine. It is not necessary to empty the stocks of your wine cellar, but it is also not worth using sour for 200 rubles. Let the alcohol evaporate for 5 minutes.

Then we use heavy (33%) cream at room temperature, 80 grams will be just right. And the most dangerous thing for people watching their figure is 100 g of butter, pre-cut into cubes. As soon as the butter melts, add 250 g of already cooked Kamchatka crab meat. It is important not to let our sauce boil actively - moderate heat and weak bubbles are necessary for the correct texture. Bring the sauce to readiness for 3 minutes, stirring occasionally. The consistency should be like cream. Taste the sauce for salt and add it based on your own taste.

Generously serve our steak with sauce or leave it nearby in a gravy boat for serving.

Bon appetit!

Ask the butcher a question

For many cooks and housewives, it is no secret that with the help of sauce you can change the taste of any dish, make it softer, more tender, and more aromatic. After all, sauce, in essence, is nothing more than a liquid seasoning for a dish. Sauces are prepared for both main dishes and side dishes. Crab and seafood dishes in this case are no exception. You can not just cook it with sauce to surprise your guests and highlight the exquisite taste of the crab dish. All that remains is to prepare the sauce for it.

Currently, many people go for the simplest and most inexpensive version of dishes, where you need to use crab meat according to the recipe. Housewives and even professional chefs, without hesitation, replace it with artificial imitation or crab sticks. You shouldn't do this. Not only is it unlikely that such food will surprise the invited people, but it can seriously ruin your reputation as a hospitable and generous host. To prevent this from happening, you just need to buy crab or its meat.

Mango sauce for boiled crab

For four servings you need:
meat from eight fists of Kamchatka crab;
one mango, ripe, yellow
garlic clove;
a tablespoon of honey;
five six drops of grape vinegar;
two tablespoons of olive oil;
salt and wig to taste.
1. To prepare the dish, you first need to buy Kamchatka crab, preferably if these are limbs with claws.
2. Warm up the meat from the crab claws - steamed fists. This can be done either in a double boiler, or by placing the meat in a sieve and placing it over a pan of boiling water. If it is not possible to buy a crab in the form of claws, then the first phalanx will do.
3. Remove the pit from the mango. Cut it into pieces. Grind everything in a blender.
4. Put honey, finely chopped garlic into the mango, add grape vinegar, oil, salt and paprika.
5. Whisk the mango sauce again.
Serve hot crabmeat with sauce. A dish with crabs with mango sauce will look very presentable if you garnish it with red caviar and lemon slices.
Products for the given recipe are not currently in short supply. Now you can easily find not only aromatic ripe mango, but also freely buy crab and, of course, red caviar for presentation of the dish.

Egg and butter sauce for crab or how to make natural hollandaise sauce

To prepare crab with butter-egg sauce
you need to buy Kamchatka crab in any form:
phalangeal meat without chitin;
limbs covered in chitin;
canned meat.
For two servings of crab with egg and butter sauce you need:
crab meat 250 - 300 g;
white wine, table 100.0 ml;
500.0 g boiled potato halves.
Sauce:
a pair of yolks;
Art. spoon of cold water;
100.0 g butter;
a quarter of a lemon;
salt.

1. Let the potatoes cook before preparing the sauce for the crab meat.
2. Place the crab meat in a saucepan, pour wine over it and steam for five minutes. Naturally, you need to first remove the chitin if the meat was purchased in the shell. You can also buy crab in canned form.
3. Combine egg yolks with water and 30 g of butter. Heat the bowl with the yolks and butter in a water bath until slightly thickened, but without boiling. Remove the saucepan from the bath.
4. Melt the remaining 70 g of butter in advance and remove the foam. In small portions, without stopping stirring, pour melted butter into the egg mixture.
5. Add salt and lemon juice last. Before serving, place the saucepan with the sauce in moderately hot water.
6. Place the crab on a warm dish, cover it with potato halves, pour the juice from the saucepan where the crabs were cooked in wine on top. For this dish you don’t need a kilogram of crab meat; it’s enough to buy 250 - 300 g of crab

Serve egg and butter sauce in a gravy boat. A few sprigs of herbs will improve the appearance of the dish, and pickled cucumbers, served separately, will complement its taste.
It should be said that the above hollandaise sauce recipe works for most crab dishes. It can be considered a base sauce. When preparing it, you can use various additives:
tarragon greens;
mustard;
capers;
olives;
shallot;
cheese;
tomato.

When preparing sauce for crab dishes, it is important to remember that its taste should emphasize and set off the taste of the dish; otherwise, there are no special restrictions, you just need to buy crab and prepare any sauce that suits its taste.

How many times a day and what do you eat?

I eat 5-6 times a day, and each meal is light and small in volume. I don't like heavy food, especially for breakfast, it weighs me down. I start my morning with a cup of tea or coffee, yogurt and some fruit. I prefer steamed vegetables and food with as little fat as possible. I love chicken and fish, especially young river fish - perch or trout. And any local river fish. I allow myself beef twice a week.

I practically don’t consume fast carbohydrates. Sugar is kept to a minimum, and if it does make it into my diet, it’s only cane or brown sugar. I do not accept any sugar substitutes. There is also a minimum of salt. But again, even if I use it, I prefer certain types, in particular pink Himalayan.

Have you ever been on a diet?

Yes, one fine day I suddenly saw a person in the mirror who made me think and change my lifestyle and diet. Now my diet has turned into a nutrition system. For me, it's about choosing clean, organic food.

How do you feel about GMO products, low-fat products, fortified with vitamins - is this a marketing ploy or does this make sense?

I have a strictly negative attitude towards such products. Unfortunately, we will never know the whole truth about GMO products; they often have the names of well-known large companies behind them. It makes sense, perhaps, only in products with a reduced fat content, for example, milk, cottage cheese, kefir. I welcome this. And GMOs are all about corporate profit.

What products do you think are undeservedly forgotten?

Quinoa, spelt and other grains, flaxseed, seaweed.

Who would you like to feed?

I would really like to set the table for those who stand above the presidents and look into their eyes. I would cover part of the table with organic dishes, and the other would place GMO dishes from corporate giants. These are the scales of life!

What would you like to try yourself?

I would like to come into contact with many unknown cultures in different parts of the world. Try Icelandic fish and lamb, raised without chemicals or injections. Anything from Australian natural products. Something simple, without exoticism.

What's your favorite dish?

I love the dishes of our Caviar Bar restaurant with a minimum of heat treatment and spices. For example, “Egg in an Egg” - a chicken egg with egg porridge, black caviar and truffle. And “Crab in Romanov style”, where the taste of natural crab is not interrupted by anything.

Steamed Kamchatka crab Romanov style

Ingredients: for salad (360 g crab meat, 50 ml Champagne sauce (recipe below), 10 g red caviar, 7 g fresh dill), for sauce (500 ml Soviet Champagne, 119 g onions, 132 g leeks, 64 g fresh garlic , 1 g fresh thyme, 60 g shallots, 400 ml fish stock, 1600 ml cooking cream, 20 g salt, 20 ml olive oil)

1. Prepare fish broth. Pour the processed bones (510 g) with cold water (510 ml) and quickly bring to a boil. Skim foam and fat, add vegetables (20 g parsley, 22 g celery root, 13 g onions, 16 g carrots), reduce heat and cook for 50-60 minutes at a low simmer. At the end of cooking, add prepared white wine (80 ml), salt (10 g). Strain the finished broth.
2. Fry the vegetables in olive oil, add champagne and evaporate until the volume is reduced to 100 g. Add fish broth and evaporate. Add cream and evaporate, add salt.
3. Peel the crab meat and cook for 5-7 minutes. Wash and chop the dill.
4. Place crab on a plate. Pour over Champagne sauce, garnish with dill and red caviar.
5. You can try crab in the “Europe” and “Caviar Bar” restaurants. The latter, by the way, has recently undergone renovation and now, in addition to classic Russian cuisine and a dozen types of caviar, it also presents guests with an alternative gastronomic pairing - caviar and champagne - in collaboration with the famous Dom Perignon. A new reason to stop by.