Captains Dinner Logo
to top
Helgoländer Knieper

Heligoland "Knieper“ [Crab claw] @home

December 10th, 2017 | main dishes

For many years I pestered my love, the captain, to travel to Heligoland [island in the North Sea] and eat „Knieper“. As a child of Cuxhaven I had so fantastic memories of that. Unfortunately we never managed to go there during the scanty holiday periods with all the other dates. What did I see yesterday on our weekly market at the market stall of our fish seller (you know, the one with the pulpo WhatsApp)? Knieper – incredible! Purchased, brought home and into the pot.

Heligoland Heligoland

By the way, as not from Northern Germany, do you know what Knieper is? It’s crab’s claw. On Halunder, the original Heligoland language, Knieper stands for “claw”. Thus, the gripping tools of the crabs are meant. Knieper is an absolute speciality on Heligoland. Often “Knieper as much as you can eat” is offered. Cold or warm crab claws with various dips and baguette bread. Often the claws are pre-cracked, sometimes you have to open them on your own at the table with a pair of pliers. To bring out the delicious crab meat you get special cutlery.

It is really quite simple to prepare them at home. The food is rather a bit tricky, but a social event – such as prawn peeling or raclette – the way is the goal. Instead of using special cutlery you can remove the meat from the shell just fine with toothpicks or the stem end of a pastry fork. Come on, try it!

We super enjoyed the Knieper@home dinner. But we will not skip the visit of Heligoland, because the Knieper feeling there is a very special one.

Crab claw Heligoland style

2-3 crabs per person claws (as a starter)
8-9 crabs per person claws (as main course)
put claws into boiling salted water, wait until it’s boiling again and keep boiling for 10 minutes, remove the protein foam again and again, drain the claws and crack them with the back of a heavy knife, serve and pick out the crab meat by hand
Matches well with dips as Alioli or cocktail sauce and baguette bread

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

April 17th, 2018 | main dishes

Finally asparagus again!

It’s about time. Two weeks later than usual, the asparagus harvest finally starts in Northern Germany. Basically I do not buy asparagus and strawberries out of season, and then only from the region. Due to the cold winter and the moist, no, wet autumn, our anticipation of the first asparagus meal of the year could thus increase by another 14 days. Here we go!

read more
Sweet Potato Soup with Ginger and Shrimp September 12th, 2018 | starter

Sweet potato soup – dead easy

Refined and yet so easy. Ginger, curry and turmeric give this soup that certain something. The shrimp make them suitable for a nice multi-course meal. Of course, it also tastes without shrimp. Lightning fast and just delicious.

read more
Wild Consomé mit Reh-Klößchen December 24th, 2018 | starter

Game Consommé with deer dumplings

A clear game soup with deer meat balls is a festive affair. Just right as a starter for Christmas! The broth is easy to prepare and can be cooked well before the festive season. Also, the deer dumplings can be prepared in advance and frozen. So to say, an appetizer that comes from the cold… for a relaxed Christmas for the cook.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.