Tiger crab cheese skewers and romesco sauce

Summary

Delicious tiger crab skewers topped with Valio cheese and a flavorful sauce, perfect as an appetizer.

Ingredients

For the skewers

  • 20 tiger crab tails

  • ½ pack Valio Gouda cheese

For the herb marinade

  • 3 tbsp fresh herbs (oregano and thyme)

  • 100 ml olive oil

  • Salt and freshly ground black pepper, to taste

For the Romesco sauce

  • 1 slice of toast

  • 2 garlic cloves

  • 2 small yellow bell peppers

  • 1 tomato

  • 1 tbsp ground almonds

  • 2 tbsp olive oil

  • 1 tbsp red wine vinegar

  • ¼ tsp chili powder or cayenne pepper

  • 1 tsp sugar

  • 1 tsp salt

  • Freshly ground black pepper, to taste

Guide

1 First make the sauce. Preheat the oven to 225 degrees. Toast the bread until crispy and set aside for a while.

2 Peel the garlic cloves. Cut the bell peppers in half and remove the stems and seeds. Halve the tomato. Arrange the peppers, tomato and garlic on a baking tray, drizzle with olive oil and roast for approximately 20 minutes.

3 Transfer the roasted vegetables, almonds and toasted bread to a blender. Add the red wine vinegar, chili powder, sugar, salt and black pepper. Blend until a slightly coarse sauce forms. Add a little olive oil if needed to adjust the consistency. Refrigerate for at least 30 minutes to allow the flavors to develop.

4 Mix the olive oil, fresh herbs, salt and black pepper to prepare the marinade. Cut the Valio Gouda cheese into cubes and combine with the tiger crab tails and marinade. Refrigerate for a few hours. Thread the marinated seafood and cheese alternately onto small skewers or cocktail sticks. Serve with the Romesco sauce.