Edible crab in autumn clothes
Peel the hokkaido and remove the threads and seeds from the center. Cut hokkaido meat in cube size, and marinate them with 2 tbsp. apple vinegar, 4 tablespoons. olive oil and salt and pepper. The Hokkaido cubes are baked in a preheated oven for 10 minutes at 180 degrees. Soak 4 leaves sugar kelp in water for about 20 minutes.
Boil the crabs for about 15 minutes and pick the meat from the shells.
Cut the red onion into thin wedges and saute them in 2 tbsp. apple vinegar for about 2 minutes.
Crack the nuts and roast in a pan until lightly golden.
Cut the soaked sugar kelp coarsely and fold together with the cooled Hokkaido and red onion. Spread the filling in the cleaned crab shells and garnish with hazelnuts, berries, crab and sorrel.
4 leaves of sugar kelp
4 brown crabs
4 tablespoons apple vinegar
4 tablespoons olive oil
1 red onion
100 g of fresh hazelnuts
1 handful gathered berries
Wood sorrel for garnish