Canned Crayfish Necks with Potatoes
4 servings
35 minutes
Canned crab claws with potatoes is a simple yet elegant dish of European cuisine that combines the tenderness of seafood with the heartiness of potatoes. Historically, such recipes emerged due to the development of canning, allowing enjoyment of crab flavors out of season. The tomato sauce accompanying the crab claws adds a rich, slightly tangy note that pairs wonderfully with the delicate texture of potato infused with vegetable oil aroma. A light green hint from parsley adds freshness, while crunchy cucumbers or green salad make the presentation even more harmonious. This dish is perfect for a cozy dinner or festive table, delighting with its rich flavor and refined yet accessible execution.
1
Open the can, transfer the crayfish tails with the sauce to a pot, and heat.
- Crayfish necks in tomato sauce: 340 g
2
Boil peeled and quartered potatoes separately in salted water. Once the potatoes are cooked, drain the water and mix them with heated oil.
- Potato: 800 g
- Vegetable oil: 2 tablespoons
3
When serving, place the potatoes on a heated round dish and put the crayfish necks with sauce in the center. Sprinkle with finely chopped parsley on top. Fresh cucumbers or green salad can be served separately.