(WSVN) - You can kick a traditional German dish up a notch with a little seafood. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Edgar Beas
The Restaurant: DUNE, Fort Lauderdale
The Dish: Crab Spätzle
3 whole eggs
2 tsp. salt
120 ml water
8 oz. Jumbo Lump Crab meat
1 pint cherry tomatoes
Pinch of red chili flakes
Method of Preparation:
- Spätzle ingredients: Incorporate into a mixer and work with the paddle until combined.
- After initally cooking the spätzle, sautee in a pan with butter until caramelized. Season with salt.
- Add crab meat, halved cherry tomatoes, chili flakes, lemon zest and juice to taste. Once incorporated, mount with butter and chives.
- Alois Legeder Pinot Grigio
DUNE – The Restaurant at Auberge Beach Residence & Spa Fort Lauderdale
2200 N Ocean Blvd, Fort Lauderdale, FL 33305
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