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Recipe tarte flambée with North Sea prawns

Flammkuchen mit Nordseekrabben Flammkuchen mit Nordseekrabben Rezept Flammkuchen mit Nordseekrabben

Tarte flambée with North Sea prawns

Ingredients for one tarte flambée:

  • 1 Tarte flambée base
  • Approx 100g tarte flambée crème
  • 1 red onion cut into fine rings
  • 100g Nordseekrabben, bitte nach dem Backvorgang belegen
  • Frischer Dill nach Belieben, bitte nach dem Backvorgang garnieren

Take a Flammkuchen base and spread it generously with about 100g of the Flammkuchen Crème or Crème fraîche flavored with our Flammkuchen seasoning Maître Flambée Café de Strasbourg. Leave a margin of about 1 cm. Now spread the onion rings on the tarte flambée. Bake the tarte flambée until it is lightly browned. Fresh from the oven, top the tarte flambée with the North Sea prawns and garnish with fresh dill. Traditionally, Flammkuchen is served cut into pieces on a wooden board.

North Sea crab information

North Sea crabs, also known as garnet, sand shrimp or crab, are a popular delicacy in northern Germany. They are native to the North Sea and the adjacent Eastern Atlantic.

Here is some information about the commodity of North Sea crab:

Appearance: North Sea crabs are small and have a reddish-brown coloration. They have long antennae and characteristic claws.

Fishing method: North Sea crabs are caught with special baskets or nets that are dragged along the seabed. This method, called cutter fishing, is environmentally friendly and catches both male and female crabs.

Processing: After catching, the North Sea crabs are cooked and then freed from their shells. This process, called pulen, requires a lot of skill and patience, as the crabs are very small. The pule crabs are then sorted and can be sold fresh, cooked or as whole shrimp.

Taste: North Sea crabs have an intense, sweet taste and a tender, white flesh. The rich flavor of crab complements many dishes and is often used as an accompaniment to salads, on rolls or in soups.

Storage and shelf life: Fresh North Sea crabs should be kept refrigerated and consumed within a few days. Pulled and packaged crabs can be kept in the refrigerator a little longer. It is also possible to freeze North Sea crabs to extend shelf life. Health benefits: North Sea crabs are high in protein and low in fat. They are also a good source of omega-3 fatty acids as well as minerals such as iron, magnesium and calcium.

„Maître Flambée“ wishes Bon Appetit