8 crab claws
2-3 sprigs of dill
Rinse crab claws thoroughly. Get a big pot of water to a boil with salt, dill and 1 lemon sliced.
Cook the crab claws for 10 minutes. Turn off the heat and allow the claws rest in the hot water for 25 minutes. Remove the claws from the water, and allow to cool in a bowl. Crack the claws carefully with a hammer and remove the meat.
1.5 dl grape seed
1 egg yolk
1-2 tbsp. freshly squeezed lemon juice
1 bunch dill
grated peel of an organic lemon
salt and pepper
Whisk oil in the egg yolk, a little at a time, in a thin stream. Whisk the lemon juice and season with salt and pepper. Stir in finely chopped dill.
2 dl grape seed
1 large handful of dill
Heat oil to 180 degrees. Toss the chopped dill in a blender, add the oil and blend for 5-6 minutes. Season with salt. Then put the dill oil in the fridge for 24 hours. Sift the oil through a clean cloth.
2 finely chopped asparagus
1 apple cut into small cubes
fine toasted walnuts
Arrange the crab meat in the 4 rings. Butter dill mayonnaise over the crab meat. Remove rings carefully. Garnish with lamb's lettuce, asparagus and walnuts. Sprinkle apple cubes around the "tower" and dripp some dill oil here and there.