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1 kg preboiled pincers from king crab
900 g plain, white flour
1 dl olive oil
3 tbs rosemary leaves
3 dl water
25 g yeast
2 ts salt
Mix water, yeast and half the olive oil with salt and flour. Work the mixture until you have a thick batter. Grease
a baking tray with oil and pour the batter in. Sprinkle
with rosemary leaves and olive oil. Bake golden in the oven at 230 °C.
Open the pincers lengthwise and serve with
mayonnaise, lemon boats and focaccia.
Suggestion: Use a good, tasty olive oil rather than
butter with the foccacia bread.
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