King Crab Legs over Split Peas
Autor: Andrii M.
- Brokuł2 szt.238 kcal
- Ementaler25 g98 kcal
- Groch łuskany129 g440 kcal
- Imbir mielony4 g13 kcal
- Kmin rzymski5 g19 kcal
- Koperek1 pęczek13 kcal
- Krab królewski201 g169 kcal
- Olej z pestek winogron22 ml194 kcal
- Pomidorki koktajlowe2 szt.5 kcal
- Seler korzeniowy2 szt.336 kcal
- Sól5 g0 kcal
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Tender king crab legs paired with cherry tomato, celery root and broccoli and split peas, finished with dill and a hit of ground ginger and cumin. 1. Pat the king crab legs dry and season with salt, ground ginger and cumin. 2. Heat grapeseed oil in a heavy pan and roast the king crab legs until it develops a deep golden crust, about 14 minutes. 3. Add cherry tomato, celery root and broccoli to the pan and cook until just tender, stirring in dill for fragrance. 4. Cook the split peas separately according to type until tender, then combine with the pan juices. 5. Shave emmental cheese over the top just before serving.