Puff-Pastry Crab Parcels

Ingredients

• 2 crab parcels (about 600 g)
• Salt
• 65 g butter
• 50 g flour
• 2 egg whites
• 1 pinch sugar
• 1 tbsp cognac
• 100 ml fish stock
• 1 Carrot
• 100 g Celery Root
• 2 Tbsp ground poppy seeds
• black pepper (ground)
• dill tips (for garnish)

Instructions

1. 1.

   Cook the crab parcels in plenty of boiling salted water for about 12 minutes, remove and drain. Crack the crabs while still warm. Separate the meat and break it into pieces. Also separate the claw meat. Set aside the coral and creamy parts.

2. 2.

   Melt 50 g butter for the dough. Whisk together flour, beaten egg whites, sugar, and a pinch of salt, then stir in the melted butter. Let rest about 20 minutes.

3. 3.

   Peel and grate the carrot and celery root, then sauté them in the remaining butter for 5 minutes. Blend the coral and creamy crab parts with fish stock and cognac into a puree.

4. 4.

   Preheat the oven to 220°C (428°F).

5. 5.

   Line a baking sheet with parchment paper. Place the dough on the paper in 12 circles about 8 cm wide. Sprinkle with poppy seeds and bake for about 8 minutes until golden brown.

6. 6.

   Add the crab meat to the vegetables, heat briefly, and season with salt and pepper.

7. 7.

   Layer the dough circles with crab filling on plates, garnish with dill, and pour the warmed seasoned sauce over them. Serve immediately.