{"id":4691,"date":"2012-12-05T19:42:48","date_gmt":"2012-12-05T19:42:48","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4691"},"modified":"2012-12-05T19:42:48","modified_gmt":"2012-12-05T19:42:48","slug":"krabben-in-scharfer-sauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/","title":{"rendered":"Krabben in scharfer Sauce"},"content":{"rendered":"

strong>Zutaten<\/strong>
\n500 g Krabben gesch\u00e4lt und gereinigt
\n1\/2 TL Salz und 600 ml Wasser mischen
\n1,5 EL Ingwer gehackt
\n1 TL Knoblauch gehackt
\n2 EL Chilisauce
\n4,5 EL Tomaten-Ketchup
\n1 TL Glutamat nach Wunsch
\n1 TL Zucker
\n1,5 TL Essig
\n1\/2 TL Salz
\n1\/4 Tasse Br\u00fche oder Wasser
\n\u00d6l zum Fritieren
\n2 EL St\u00e4rkemehl mit 4 EL Wasser gemischt
\n1 EL Reiswein
\n1\/2 Eiweiss geschlagen
\n1 TL St\u00e4rkemehl<\/p>\n

Zubereitung<\/strong>
\nDie Krabben waschen und gut in dem Salzwasser sp\u00fclen. Gut mit der Gew\u00fcrzmischung vermengen und f\u00fcr 30 Minuten ziehen lassen. Das Fett zum Fritieren erhitzen, die Krabben fritieren. Wenn die Krabben die Farbe ver\u00e4ndert haben, werden sie aus dem Fett genommen und gut abgetropft. Nicht zu lange im Fett lassen, weil sie sonst zu fest werden. Bis auf 6 EL wird das Fett aus der Pfanne gesch\u00f6pft. Nun wird der Ingwer und der Knoblauch f\u00fcr ca. 1 Minuten gebraten. Man gibt jetzt die restlichen Gew\u00fcrze und die Krabben hinzu und r\u00fchrt gut um. Man sch\u00fcttet dann die Br\u00fche oder das Wasser in die Pfanne und l\u00e4sst alles ca. 2 Minuten kochen. Gut umr\u00fchren. Mit der St\u00e4rkemehl-Mischung andicken und heiss servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

strong>Zutaten 500 g Krabben gesch\u00e4lt und gereinigt 1\/2 TL Salz und 600 ml Wasser mischen 1,5 EL Ingwer gehackt 1 TL Knoblauch gehackt 2 EL Chilisauce 4,5 EL Tomaten-Ketchup 1 TL Glutamat nach Wunsch 1 TL Zucker 1,5 TL Essig 1\/2 TL Salz 1\/4 Tasse Br\u00fche oder Wasser \u00d6l zum Fritieren 2 EL St\u00e4rkemehl mit … <\/p>\n

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_post_was_ever_published":false,"_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}},"categories":[5,19,6],"tags":[149],"class_list":["post-4691","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch","category-hauptgerichte","tag-krabben","item-wrap"],"yoast_head":"\nKrabben in scharfer Sauce<\/title>\n<meta name=\"description\" content=\"- Krabben in scharfer Sauce\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Krabben in scharfer Sauce\" \/>\n<meta property=\"og:description\" content=\"- Krabben in scharfer Sauce\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-12-05T19:42:48+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Krabben in scharfer Sauce\",\"datePublished\":\"2012-12-05T19:42:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/\"},\"wordCount\":190,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Krabben\"],\"articleSection\":[\"Asiatisch\",\"Fisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/\",\"name\":\"Krabben in scharfer Sauce\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-12-05T19:42:48+00:00\",\"description\":\"- Krabben in scharfer Sauce\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/12\\\/05\\\/krabben-in-scharfer-sauce\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Krabben in scharfer Sauce\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Krabben in scharfer Sauce","description":"- Krabben in scharfer Sauce","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/","og_locale":"de_DE","og_type":"article","og_title":"Krabben in scharfer Sauce","og_description":"- Krabben in scharfer Sauce","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-12-05T19:42:48+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Krabben in scharfer Sauce","datePublished":"2012-12-05T19:42:48+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/"},"wordCount":190,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Krabben"],"articleSection":["Asiatisch","Fisch","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/","name":"Krabben in scharfer Sauce","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-12-05T19:42:48+00:00","description":"- Krabben in scharfer Sauce","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/krabben-in-scharfer-sauce\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Krabben in scharfer Sauce"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-1dF","jetpack-related-posts":[{"id":5373,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/wuerzige-krabben-baellchen\/","url_meta":{"origin":4691,"position":0},"title":"W\u00fcrzige Krabben-B\u00e4llchen","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 500 g Kartoffeln 500 g Krabben grob gehackt 2 Gr\u00fcne Chilies, in feinen Scheiben 1 mittlere Zwiebel, in feinen Scheiben 1 TL Chili Pulver 2 Eier, geschlagen 1\/4 TL Salz 1 TL Monosodiumglutamat (nach Wunsch) 1 Tasse Semmeln, gerieben 1 El. \u00d6l (1) \u00d6l (2) zum Fritieren Zubereitung Kartoffeln\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5522,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/31\/paprika-mit-haehnchenfleisch-und-krabben\/","url_meta":{"origin":4691,"position":1},"title":"Paprika mit H\u00e4hnchenfleisch und Krabben","author":"Steffen","date":"31. Januar 2014","format":false,"excerpt":"Zutaten 1 Gr\u00fcne Paprika; in mittelgro\u00dfen St\u00fccken 1 Rote Chilli; in gro\u00dfen St\u00fccken 100 g H\u00e4hnchen; in mundgerechte St\u00fccke zerlegt 60 g Krabben; gesch\u00e4lt und gereinigt 6 Champignons 1\/2 Zwiebel; geviertelt 1 Fr\u00fchlingszwiebel; das Wei\u00dfe scheibeln, das Gr\u00fcne in 3 cm St\u00fccke geschnitten 2 Scheiben Ingwer 1\/4 TL Salz 1\/2\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3919,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/15\/paprika-mit-hahnche\/","url_meta":{"origin":4691,"position":2},"title":"Paprika mit H\u00e4hnchenfleisch und Krabben","author":"Steffen","date":"15. Februar 2012","format":false,"excerpt":"Zutaten 1 Gr\u00fcne Paprika; in mittelgrossen St\u00fccken 1 Rote Chilli; in grossen St\u00fccken 100 g H\u00e4hnchen; in mundgerechte St\u00fccke zerlegt 60 g Krabben; gesch\u00e4lt und gereinigt 6 Champignons 1\/2 Zwiebel; geviertelt 1 Fr\u00fchlingszwiebel; das Weisse scheibeln, das Gr\u00fcne in 3 cm-St\u00fccke geschnitten 2 Scheiben Ingwer 1\/4 TL -Salz 1\/2 TL\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4022,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/03\/krabben-kuchlein-mit-mais\/","url_meta":{"origin":4691,"position":3},"title":"Krabben-K\u00fcchlein mit Mais","author":"Steffen","date":"3. M\u00e4rz 2012","format":false,"excerpt":"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\u2026","rel":"","context":"In "Fisch"","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":4732,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/15\/nussiges-huhner-curry\/","url_meta":{"origin":4691,"position":4},"title":"Nussiges H\u00fchner-Curry","author":"Steffen","date":"15. Dezember 2012","format":false,"excerpt":"Zutaten 1 Huhn \u00e0 1,5 kg 400 ml Kokoscreme 250 ml Wasser 2 Frische gr\u00fcne Chilischoten entkernt 2 EL Koriandersamen 1 TL Kreuzk\u00fcmmelsamen 2 TL Chiliflocken; anpasssen 1 TL Krabbenpaste 1 TL Knoblauch; gehackter 1 TL Ingwer; gehackter 2 TL Zucker 2 EL Pflanzen\u00f6l 3 EL Erdnussbutter 2 EL Fischsauce\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":419,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/krabbensalat-auf-brunnenkresse\/","url_meta":{"origin":4691,"position":5},"title":"Krabbensalat auf Brunnenkresse","author":"Steffen","date":"11. 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 "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4691"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4691\/revisions"}],"predecessor-version":[{"id":4692,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4691\/revisions\/4692"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}