Ingredients

  • 40 small Hungarian crabs (freshwater crayfish)
  • 4 green peppers, diced
  • 2 medium-sized ripe tomatoes, peeled and seeded
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon grated onion
  • Pinch of white pepper
  • ½ teaspoon paprika
  • Salt
  • ¼ cup olive oil
  • 4 hard-boiled eggs, separated
  • 1 tablespoon minced parsley

Method

  1. Before cooking the crabs, scrub them well, then soak them in cold water for 1 hour. Change the water several times.
  2. Pull out the center wing at end of the tail and most of the innards with it.
  3. Steam or boil crabs for 5 to 10 minutes. Shell them; take meat out in lumps, if possible. Let cool.
  4. Bring diced green pepper to a boil, drain, and add to crab meat. Also add the tomatoes, diced.
  5. Whip vinegar with grated onion, pepper, paprika, and salt to taste. Drop by drop add olive oil, making a foamy mixture.
  6. Sieve egg yolks and whip into dressing.
  7. Place crab-meat mixture in a crystal or silver dish on ice. Pour dressing over it, and sprinkle it with fine-chopped egg white and minced parsley.

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