Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Seared king crab with soy sauce, lingonberry and pomegranate sauce
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  • Seared king crab with soy sauce, lingonberry and pomegranate sauce
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    This is a wonderful way to serve shellfish, especially king crab. It can also be used to prepare raw lobster meat. If you cannot find lingonberries, use cranberries.
    By Andreas Viestad

    Seared king crab with soy sauce, lingonberry and pomegranate sauce

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    Servings: 2

    PREPARATION:

     
    • 1

      Add 1 tablespoon butter to a hot pan and heat until light brown. Add raw crabmeat. Fry over medium high heat for about 5-6 minutes. Transfer the crab meat to a hot plate.

    • 2

      Turn up the heat to high and add the rest of the butter. Add shallots, ginger, garlic and soy sauce and cook for 2-3 minutes. Reduce heat to medium, put the crabmeat back into to the pan along with pomegranate seeds and lingonberries and cook for 1-2 minutes

    • 3

      Add crabmeat and sauce to plates; sprinkle with chives and serve.

    • 4

      Serve with Celeriac and Cauliflower Gratin.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S02 E10 The King of the Ocean. Bookmark the permalink.
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  • Servings: 2

    PREPARATION:

     
    • 1

      Add 1 tablespoon butter to a hot pan and heat until light brown. Add raw crabmeat. Fry over medium high heat for about 5-6 minutes. Transfer the crab meat to a hot plate.

    • 2

      Turn up the heat to high and add the rest of the butter. Add shallots, ginger, garlic and soy sauce and cook for 2-3 minutes. Reduce heat to medium, put the crabmeat back into to the pan along with pomegranate seeds and lingonberries and cook for 1-2 minutes

    • 3

      Add crabmeat and sauce to plates; sprinkle with chives and serve.

    • 4

      Serve with Celeriac and Cauliflower Gratin.

    Print Friendly
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