King crab
4    pc    Norwegian king crab, upper legpiece

Preheat a frying pan and add oil and fry with salt, cayenne.
Spiced King crab soup

2    tbls    sunflower oil
2    pc     shallots, diced
2    cloves    garlic, minced
1    kg    Norwegian king crab shells and shoulders
1    bunch    coriander stems
1    tsp    tomato paste
1    box    pelati tomatoes, pulp
1    tsp    cumin powder
1    tsp    coriander seeds
1    pc    chipotle chilli, whole
¼    tsp    cinnamon, powder
¼    tsp    clove, powder
½    tsp    cardamom powder
¼    tsp    black pepper.
100    g    chickpeas, canned cooked
5    dl    Fish stock,(Jacobs)
4    pc    tomatoes
1    pc    lemon juice and peel.
coriander, mint and parsley

Preheat a large casserole.
Heat up the oil to medium heat. Sauté shallots and garlic. After 2 minutes add the king crab and spices. Stir this together. Add the tomato paste and sauté for 4 minutes then pour in pelati tomatoes, coriander stems,. Cover with fish stock. Let this simmer for 1 hour. Drain. Put in the tomatoes and chickpeas and flavour with salt and lemon juice. Garnish with freshly chopped coriander, mint and parsley

Kongekrabbe
4    stk    Norsk kongekrabbe, øverste beinet
Forvarm en panne, ha I olje og brun av kongekrabbe kjøttet I ca 4 minutter. Krydre med salt, Cayenne og sett il sides. Ved servering porsjoner som ønskelig.

Kongekrabbe suppe

2    ss    solsikkeolje
2    stk     sjalottløk,i terninger
2    fedd    hvitløk,revet
1    kg    
1    bunch    coriander stems
1    tsp    tomato paste
1    box    pelati tomatoes, pulp
1    tsp    cumin powder
1    tsp    coriander seeds
1    pc    chipotle chilli, whole
¼    tsp    cinnamon, powder
¼    tsp    clove, powder
½    tsp    cardamom powder
¼    tsp    black pepper.
100    g    chickpeas, canned cooked
5    dl    Fish stock,(Jacobs)
4    pc    tomatoes
1    pc    lemon juice and peel.
coriander, mint and parsley

Preheat a large casserole.
Heat up the oil to medium heat. Sauté shallots and garlic. After 2 minutes add the king crab and spices. Stir this together. Add the tomato paste and sauté for 4 minutes then pour in pelati tomatoes, coriander stems,. Cover with fish stock. Let this simmer for 1 hour. Drain. Put in the tomatoes and chickpeas and flavour with salt and lemon juice. Garnish with freshly chopped coriander, mint and parsley