Helgoländer Knieper with Herb Butter

Ingredients

• 1 kg (2.2 lbs) fresh crab claws 1 kg (2.2 lbs) fresh crab claws
• 200 g (7 oz) unsalted butter, softened 200 g (7 oz) unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 30g (15g saturated)
• Carbohydrates: 1g (0g sugars)
• Protein: 18g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add a generous amount of salt.
2. 2.
   Carefully place the crab claws into the boiling water and cook for 8-10 minutes until they turn bright orange.
3. 3.
   While the crab claws are cooking, prepare the herb butter. In a bowl, combine the softened butter, parsley, chives, dill, minced garlic, lemon juice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Once the crab claws are cooked, remove them from the pot and let them cool slightly.
5. 5.
   Serve the crab claws with a dollop of herb butter on top. Optionally, garnish with additional fresh herbs.
6. 6.
   Enjoy the Helgoländer Knieper by dipping the crab meat into the herb butter and savoring the delightful flavors.

Treat your ingredients with care...

• Crab claws — Make sure to choose fresh crab claws for the best flavor. If fresh crab claws are not available, you can use frozen ones, but thaw them thoroughly before cooking.

Tips & Tricks

• To extract the meat from the crab claws easily, use a crab cracker or the back of a heavy knife to crack the shell.
• For an extra kick of flavor, add a pinch of cayenne pepper to the herb butter.
• Serve the Helgoländer Knieper with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Helgoländer Knieper as a main course accompanied by a side of crusty bread to mop up the delicious herb butter.

Presentation advice

Arrange the crab claws on a platter, drizzle the herb butter over them, and garnish with fresh herbs for an elegant presentation.