Recipe of the month June 2018
For your enjoyment…
Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!
From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…
In June 2018 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:
Brown Crab with Mango, Peanut and Finger Lime
Ingredients for 6 people:
3 live crabs
3 l water
200 ml white wine
3 bay leaves
1 tbsp. black peppercorns
1 small celery stalk
1 – 2 finger limes
2 ripe mangos
1 small chilli pepper
10 g fresh coriander
100 g peanuts
Roughly dice the vegetables. Bring the water to the boil in a very large pot, add the white wine and add a little salt. Add ground peppercorns, salt, bay leaves and the chopped vegetables and bring to the boil.
After bringing to the boil, put the live crabs with into the broth headfirst. Cook the crabs for 7 minutes, then remove from the water and leave to cool.
Lay crabs belly side up and hold them. The scissors and legs are released with a twisting motion. The shell of the legs is cut open from two sides and the flesh of the legs is removed. The scissors are broken open with the back of a knife by hitting the shell. Carefully lift out the meat.
Halve the finger lime once and press it between thumb and forefinger over the crabmeat – to taste.
Peel the mango and cut into small cubes. Finely chop the shallot, peanuts and coriander. Remove the seeds from the chilli pepper and dice finely. Mix all ingredients together and add a little salt.
Arrange the mango salad on a plate first. Put the crab on top and garnish with a little cress.