Preparation time: Approx 45 min.
Cooking time: 15-20 min.
Can not be frozen
6 live crabs
1/2 kg [1,1 lb] boiled fresh asparagus
or 1 can of asparagus
1 -2 lemons
 Brush and rinse the crabs well. Place them in boiling water, with 6 tablespoons of salt and 1/5 bunch of dill pr. 5 -4 l / 9 – 10 pt water. Cook as indicated, 2 – 3 at the time or more depending on the size of your pan. Allow the crabs to cool in the cooking water.
 Remove the tail, break off the belly shield and take out the stomach. Carefully remove all the meat from the carapace, legs and body. Crack the claws lightly with a hammer.
 Rinse the shells well and smooth the edges. Mix crab meat with asparagus chunks and shredded lettuce and put the mixture back into the shells. Garnish each serving with lemon wedges and fresh dill.
 Serve with warm fluites and a dry white wine. Mix mayonnaise with some asparagus broth, season with lemon juice, salt, pepper and finely chopped dill and serve this sause with the crabs.
Tip: The crabs can be cooked the day before and refrigerated covered in boiling water.