Crabs with Egg-Butter Sauce

Ingredients:

1 can (225 g / 8 oz) crabs
500 g / 1 lb 2 oz potatoes
1/2 cup white table wine
3/4 cup egg-butter sauce

Open the can, remove crabs with juice, put in a pot, pour white wine, close lid and boil for 5 minutes.

When serving, put crabs in the middle of round heated plate, lay potatoes (baked in salted water, peeled and cut in halves) around the crabs. Pour broth over the crabs; serve egg-butter sauce separately. Decorate with parsley. You can also serve crabs with dill pickles or lettuce.

Crayfish in White Wine

Ingredients:

10 crayfish
1 cup white wine
1 tsp flour
1/4 tsp cumin
2 tbsp butter

Melt one spoon of butter in a heated pot, put washed crayfish in, fry and turn with fork until crayfish turn pink. Sprinkle with salt, pepper, ground cumin, add 2 bay leaves, pour in white wine, cover and boil for 10 minutes.

When crayfish are ready, remove and pot them on a plate and cover with lid. Make sauce from broth obtained by boiling crayfish. To do this, strain broth through a sieve in a pot, bring to boil, add flour mixed with a teaspoon of butter. Boil for 1-2 minutes, remove from fire, add more butter while stirring, until it dissolves in sauce. When serving, decorate with parsley. Sauce served separately.

Canned Crayfish Tails with Potatoes

Ingredients:

1 can (340 g / 12 oz) crayfish tails in tomato sauce
800 g / 1 lb 12 oz potatoes
2 tbsp butter

Open the can, put crayfish tails together with sauce into a pan and heat. Separately in salted water boil peeled potatoes, each cut into four pieces. When it is ready, drain and add melted butter. When serving, put on a round heated plate, with crayfish tails and sauce in the middle. Sprinkle with finely chopped parsley. Fresh cucumbers and lettuce can be served separately.

Crayfish

Ingredients:

10 crayfish
1 carrot
1 onion
1 small bunch parsley
1 bunch dill
1 tbsp salt

Put washed crayfish into a pot, add peeled and sliced carrots, onion, chopped parsley leaves, dill, bay leaf, salt, and 4-5 cups boiled water and cook 10 minutes.

Serve crayfish in the pot with broth or put them in deep bowl and pour broth with roots over.