Jellied Crabs
5 servings
60 minutes
The recipe is taken from the book "Seafood. Very simple.
Calories181.2kcal
Proteins15.2grams
Fats0.9grams
Carbohydrates29.7grams
Canned crab meat
250
g
Carrot
100
g
Cucumbers
100
g
Green peas
100
g
Potato
100
g
Jelly (dessert gel)
400
g
Horseradish
200
g
Parsley
50
g
Vinegar
to taste
1
Pour a little unset jelly into the molds for portioned jellied dishes.
- Jelly (dessert gel): 400 g
2
When it sets, place pieces of crab, boiled potatoes, diced vegetables, and peas on top, and pour in the still unset jelly.
- Canned crab meat: 250 g
- Potato: 100 g
- Carrot: 100 g
- Cucumbers: 100 g
- Green peas: 100 g
- Jelly (dessert gel): 400 g
3
Place in a cold place.
4
Before serving, dip the mold in warm water for a few seconds, shake it to release the jelly from the sides, and place it on a plate, garnishing with vegetables.
- Carrot: 100 g
- Cucumbers: 100 g
5
Garnish with greens or salad leaves.
- Green salad leaves: 50 g
- Parsley: 50 g
6
Serve sauces separately in a sauce dish: horseradish with vinegar or mayonnaise with gherkins.
- Horseradish: 200 g
- Vinegar: to taste
