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Ingredients
- 40 small Hungarian crabs (freshwater crayfish)
- 4 green peppers, diced
- 2 medium-sized ripe tomatoes,
Method
- Before cooking the crabs, scrub them well, then soak them in cold water for 1 hour. Change the water several times.
- Pull out the center wing at end of the tail and most of the innards with it.
- Steam or boil crabs for 5 to 10 minutes. Shell them; take meat out in lumps, if possible. Let cool.
- Bring diced green pepper to a boil, drain, and add