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🍽️ Crab Pouches with Asparagus and Mushrooms

450 kcal · 30 min · 4 servings

Crab Pouches with Asparagus and Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring water to a boil and add one tablespoon of cumin and salt.
  2. 2. Boil the crab pouches in it for 8 minutes and then remove them.
  3. 3. Peel the asparagus thoroughly and cut off the tough ends.
  4. 4. Tie the asparagus into a bundle and boil it in salted water for 12 minutes.
  5. 5. Wash the zucchini and cut off the ends.
  6. 6. Slice the zucchini into thin rounds.
  7. 7. Clean the mushrooms and slice them as well.
  8. 8. Cut off the lid from each crab body.
  9. 9. Crack the claws and extract the meat from the crab pouches.
  10. 10. Bring the cream to a boil.
  11. 11. Add the mushrooms, zucchini, and crab meat to the hot cream.
  12. 12. Let the mixture come to a boil again.
  13. 13. Season with salt and pepper to taste.
  14. 14. Stir the chervil leaves into the filling.
  15. 15. Cut the cooked asparagus into bite-sized pieces.
  16. 16. Mix the asparagus pieces with the sparkling wine.
  17. 17. Fill the crab bodies with the cream mushroom mixture.
  18. 18. Top with the asparagus sparkling wine mixture.
  19. 19. Serve the dish immediately.

Nutrition per serving