King Crab Cocktail

When I use king crab to make a crab cocktail, I like to make two different versions, one fresh tasting version with mustard and gherkins - and one sweet and colorful version with beetroots. I serve them together on the same slice of dark rye bread.

INGREDIENTS:

Number of servings

Servings: 4

King Crab Cocktail with Gherkins

½ pound (225 grams) boiled king crab meat, coarsely chopped

2-3 tablespoons Dijon-style mustard

½ cup (1 dl) mayonnaise

½ cup (1 dl) gherkins, chopped

2 tablespoons fresh tarragon, chopped

Red King Crab Cocktail

½ pound (225 grams) boiled king crab meat, coarsely chopped

½ cup (1 dl) mayonnaise

3 tablespoons pickled red beet root

1 ts fresh coriander, chopped

1 teaspoon dry coriander seeds, crushed

PREPARATION:

• King Crab Cocktail with GherkinsWhen I use king crab to make a crab cocktail, I like to make two different versions, one fresh tasting version with mustard and gherkins — and one sweet and colorful version with beetroots. I serve them together on the same slice of dark rye bread.In a bowl, mix all the ingredients. Let stand for 15 minutes, up to 24 hours, before serving.

• Red King Crab CocktailWhen I use king crab to make a crab cocktail, I like to make to different versions, one fresh tasting version with mustard and gherkins — and one sweet and colorful version with beetroots. I serve them together on the same slice of dark rye bread.You might want to garnish with some more crab meat on top.In a bowl, mix all the ingredients. Let stand for 15 minutes, up to 24 hours, before serving. On a slice of bread, lay out the two cocktails in a chess pattern, two dollops of each cocktail.