Beggar's Knots with Crab Meat
Votes: 1
Time: 1 hour 50 min.
Complexity: average
Servings: 12
Complexity: average
Servings: 12
"Beggar's Knots" with Crab Meat - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g canned crab meat in large pieces (sort through, remove cartilage and chitinous plates)
- 1 tbsp mayonnaise
- 1 tsp lemon juice or to taste
- 1 teaspoon Dijon mustard
- 2 tsp chopped green onions
- 1 teaspoon chopped parsley
- 1 teaspoon capers
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
To serve:
- 6 pre-baked pancakes
- 6 blanched chives
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Recipes with similar ingredients: pancakes, crab meat, chives, green onions, mayonnaise, lemon juice, Dijon mustard, ground cayenne pepper, parsley, capers
Cooking the dish according to the recipe:
- In a medium bowl, gently combine all filling ingredients.
Place the crepes on a flat work surface and place a heaping tablespoon of crab salad in the center of each. Gather the edges of the crepe into a bun, gently turning the crepe to enclose the filling. Tie the top with chives to form a knot.
Serve immediately or store, tightly wrapped, in the refrigerator for up to 1 hour.
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