• img
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Crab Cocktail
  • Crab Cocktail
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    By Andreas Viestad

    Crab Cocktail

    Share
    Print Friendly

    The red king crab, or Kamchatka crab, is a new crab species to Norwegian waters.  The only parts eaten on the king crab are the muscles in the legs, whereas on the common crab, we also eat the meat inside the shell. This is a variant of shrimp cocktail made with crabmeat instead of shrimps.

    Servings: 4

    PREPARATION:

    • 1

      Start preparing the dish a few days before you plan to serve it. Put cod roe, sugar and salt in a Ziploc bag and turn it carefully a few times to mix the ingredients. Refrigerate for at least one day, preferably three, and make sure there’s as little air in the bag as possible. Turn the bag at regular intervals.

    • 2

      Now the cod roe is cured. If you have access to a smoker, for instance a small Abu Garcia smoker, smoke the cod roe lightly (for 10-15 minutes). Let it cool, and it’s ready to eat.

    • 3

      Use a fork to lightly mash the cod roe in a bowl, and add mayonnaise, onion, tomato paste and pepper. Mix well with garlic, and season to taste with pepper and Tabasco sauce, if desired.

    • 4

      Stir in green herbs, and serve in ice cream glasses. Decorate with kale. Cut the Kamchatka crab into 4 inch pieces and remove the “coat”, or the shell. This is easily done with a robust pair of scissors. Cut the crab legs lengthwise and dig out the meat. Stick the crab pieces in the ice cream glasses, and the dish is ready for serving.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E05 Coastal Express. Bookmark the permalink.
  • Comments

  • Related articles

  • The red king crab, or Kamchatka crab, is a new crab species to Norwegian waters.  The only parts eaten on the king crab are the muscles in the legs, whereas on the common crab, we also eat the meat inside the shell. This is a variant of shrimp cocktail made with crabmeat instead of shrimps.

    Servings: 4

    PREPARATION:

    • 1

      Start preparing the dish a few days before you plan to serve it. Put cod roe, sugar and salt in a Ziploc bag and turn it carefully a few times to mix the ingredients. Refrigerate for at least one day, preferably three, and make sure there’s as little air in the bag as possible. Turn the bag at regular intervals.

    • 2

      Now the cod roe is cured. If you have access to a smoker, for instance a small Abu Garcia smoker, smoke the cod roe lightly (for 10-15 minutes). Let it cool, and it’s ready to eat.

    • 3

      Use a fork to lightly mash the cod roe in a bowl, and add mayonnaise, onion, tomato paste and pepper. Mix well with garlic, and season to taste with pepper and Tabasco sauce, if desired.

    • 4

      Stir in green herbs, and serve in ice cream glasses. Decorate with kale. Cut the Kamchatka crab into 4 inch pieces and remove the “coat”, or the shell. This is easily done with a robust pair of scissors. Cut the crab legs lengthwise and dig out the meat. Stick the crab pieces in the ice cream glasses, and the dish is ready for serving.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes