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  • Grilled Crab with Coconut Margarine
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    Crab meat has a sweetness that is brought out when grilled. A charcoal grill produces the best results, but it can also be grilled in the oven. This sauce is not a real sauce, but a home-made emulsion – a margarine actually! From the episode "Shellfish for Summer" with Andreas Viestad.
    By Andreas Viestad

    Grilled Crab with Coconut Margarine

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    Servings: 4 (AS AN APPETIZER)
    Time: 45 min

    PREPARATION:

    • 1

      Start with the home-made margarine: mix everything except the lime juice in a pan and heat to approximately 122°F, or until all the fat has melted.

    • 2

      Prepare a cold bain-marie by filling a large bowl with iced water and putting another smaller bowl inside it. Transfer the batter to the bain-marie and whisk while it cools down and thickens. Transfer to suitable containers, cover and refrigerate to enable the batter to set.

    • 3

      To grill the crabs you have to start by killing them. You can do this either by putting them in boiling water for 30 to 40 seconds or by inserting a knife through their heads, just above the mouth. Split the bodies in two and crack the claws lightly.

    • 4

      Grill the crabs on a warm grill for 10 to 15 minutes until the shell gets black spots and the crab meat is cooked. If you are uncertain about whether or not they are ready, insert a pointed knife into the heads. If it comes out warm the crabs are ready.

    • 5

      Sprinkle the chillies and coriander onto the coconut margarine and serve with the crabs.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E01 Shellfish for Summer. Bookmark the permalink.
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  • Servings: 4 (AS AN APPETIZER)
    Time: 45 min

    PREPARATION:

    • 1

      Start with the home-made margarine: mix everything except the lime juice in a pan and heat to approximately 122°F, or until all the fat has melted.

    • 2

      Prepare a cold bain-marie by filling a large bowl with iced water and putting another smaller bowl inside it. Transfer the batter to the bain-marie and whisk while it cools down and thickens. Transfer to suitable containers, cover and refrigerate to enable the batter to set.

    • 3

      To grill the crabs you have to start by killing them. You can do this either by putting them in boiling water for 30 to 40 seconds or by inserting a knife through their heads, just above the mouth. Split the bodies in two and crack the claws lightly.

    • 4

      Grill the crabs on a warm grill for 10 to 15 minutes until the shell gets black spots and the crab meat is cooked. If you are uncertain about whether or not they are ready, insert a pointed knife into the heads. If it comes out warm the crabs are ready.

    • 5

      Sprinkle the chillies and coriander onto the coconut margarine and serve with the crabs.

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