{"id":4022,"date":"2012-03-03T00:23:46","date_gmt":"2012-03-03T00:23:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4022"},"modified":"2012-03-03T00:23:46","modified_gmt":"2012-03-03T00:23:46","slug":"krabben-kuchlein-mit-mais","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/03\/krabben-kuchlein-mit-mais\/","title":{"rendered":"Krabben-K\u00fcchlein mit Mais"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n340 g S\u00fcsser Mais<br \/>\n500 g Krabben grob gehackt<br \/>\n2 Eier<br \/>\n1 EL Weissmehl<br \/>\n1 EL St\u00e4rkemehl<br \/>\n3 Stangen Fr\u00fchlingszwiebeln gehackt<br \/>\nSalz<br \/>\nPfeffer<br \/>\n\u00d6l zum Fritieren<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDen Mais im Mixer ca. 1 Min. zerkleinern. Die anderen Zutaten daruntermischen. Das \u00d6l erhitzen, mit einem Essl\u00f6ffel kleine Portionen von der Teigmasse abstechen und goldgelb fritieren. Heiss servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 340 g S\u00fcsser Mais 500 g Krabben grob gehackt 2 Eier 1 EL Weissmehl 1 EL St\u00e4rkemehl 3 Stangen Fr\u00fchlingszwiebeln gehackt Salz Pfeffer \u00d6l zum Fritieren Zubereitung Den Mais im Mixer ca. 1 Min. zerkleinern. Die anderen Zutaten daruntermischen. Das \u00d6l erhitzen, mit einem Essl\u00f6ffel kleine Portionen von der Teigmasse abstechen und goldgelb fritieren. &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/03\/krabben-kuchlein-mit-mais\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[151,27],"tags":[149],"class_list":["post-4022","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-geback","tag-krabben","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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April 2011","format":false,"excerpt":"Zutaten: 400 g gesch\u00e4lte Krabben Saft von 1 Zitrone 1 TL gehacktes Basilikum 1\/2 Knoblauchzehe 2 kleine Zwiebeln 100 g Champignons 2 EL \u00d6l 1 EL Essig 1 TL Kapern Salz wei\u00dfer Pfeffer 1 Bund Brunnenkresse Zubereitung: Krabben in Zitronensaft, Basilikum und fein gehacktem Knoblauch 1 Stunde marinieren. Zwiebeln und\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3683,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/schweinefleisch-frit\/","url_meta":{"origin":4022,"position":3},"title":"Schweinefleisch frittiert s\u00fc\u00df-sauer","author":"Steffen","date":"28. 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