Not the easiest, but incredibly sophisticated in presentation and taste dish. The hardest part is likely to get fresh quality ingredients, but if you are lucky enough to get them Be sure to try this recipe. Incredible bouquet of spices colorizes the taste of seafood in a new way, giving them spicy and slightly островатые оттенки. 
Time: one hour. 35 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 large live blue crabs or 6 Dangenese crabs
- 700 gr. young potatoes
- 900 gr. very large shrimp (unpeeled)
- 2 tbsp. l dill seed
- 2 tbsp. l dried dill
- 2 tbsp. l mustard seed
- 2 tbsp. l chili powder
- 2 tbsp. l sweet paprika
- 2 tbsp. l coriander seed
- 2 tbsp. l white pepper peas
- 2 tsp celery seed
- 2 tsp red chili pepper flakes
- 3 bay leaves
- 10 sprigs of thyme
- 0.5 bunch parsley
- 1 head garlic, cut in half horizontally
- 4 stalks of celery with leaves, cut in half across
- Melted butter, for dipping
Recipes with similar ingredients: crab meat, shrimp, potatoes, celery, dill seeds, mustard seed, celery seeds, red pepper flakes, chili seasoning, coriander, bay leaf, white peppercorns, thyme, dill, paprika
Recipe preparation:
- In a small cup, mix the dill seeds, dried dill, mustard seeds, chili powder, paprika, coriander seeds, white peppers, celery seeds, red chili peppers and laurel leaves. Pour into a blender or mill for spices and portions punch until coarsely ground.
- Pour 7.5 liters into a large deep saucepan. water. Pour the mixture spices, thyme, parsley, garlic, celery and 1/4 tbsp. salt. Cover and bring to a boil over high heat. Take away lid, reduce heat to low boil and cook for 30 minutes.
- In the meantime, place the crabs in a large colander in the sink. With tongs, rinse each crab under cold water to wash off the rest of the sand. Transfer to a large container of ice water and leave for 15 minutes. (This will relax the crabs and allow you to remove grains of sand.) Remove the crabs and drain the water. If they are still in the sand, repeat the procedure again.
- Break off the legs of a crab using a kitchen hammer.
- Turn the crab over, pry off the carapace on the abdomen and tear it off. Scrape the insides.
- Pull off the top shell, and tear off.
- Scrape off the gray gills with a knife and discard.
- Cut the flesh in half and take out the meat.
- On high heat, bring the broth with spices to a boil. Wrap potatoes with gauze and tie tight. Put in the broth crabs, then potatoes; cover and cook until shell crabs will not turn bright red, about 15-20 minutes., stir in process 1-2 times. Harvest potatoes after 15 minutes.
- Use crab tongs to place on a dish or newspaper, giving drain excess liquid into the pan. Leave on for at least 5 minutes. before serving.
- At the same time, add shrimp to the pan, mix and cook 5-6 minutes until the shells turn pink. Pull out with a slotted spoon. Sprinkle crab, shrimp and potatoes with salt. Serve with melted butter and dipping broth.
