Stuffed Crabs / Fylte Krabber

A recipe from “Festmat” (Party Food) published by
Hjemmets Kokebokklubb in 1992

fylt krabbe_post

I love shellfish, but how come the most expensive of them is, at least served au naturel, the most tasteless and boring of them all. Lobster may be regarded as the finest, but hey, give me crabs any day. Here’s a very nice way to serve crabs as a filling starter or lunch – Ted

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