2 kg crab claws
1 bunch of dill
5 cloves. Garlic
How to cook :
The main thing is to defrost the arthropod correctly. To do this, it should be kept in the refrigerator for a few hours, and then leave it at room temperature.
Wash the claws and put them on a baking tray with high rims. Bake for 20 minutes at 180°C.
Melt butter and salt it. Finely chop dill and put it in butter. Grind it. Squeeze out the garlic and mix everything.
In 20 minutes take out the claws, pour cream sauce and leave for 5 minutes more.
Crabs are delicious both hot and cold. Serve with tongs to cut the crab.