Det er sjovt med krebinetter: Alle danskere med hang til mormor-mad har en mening om dem og der er jævnligt store debatter om, hvorvidt de nu hedder krebinetter eller karbonader. Om de skal være runde eller ovale. Og om farsen skal æltes med krydderierne eller om de skal formes først og krydres bagefter.

Navn og form er hip som hap, men måden at krydre på er ikke uinteressant og derfor gik jeg videnskabeligt til værks og testede begge dele: Krebinetter æltet med krydderier – og krebinetter formet og derefter krydret. Alle kunne smage forskel men vi var ikke enige om, hvad der var bedst. Flertallet holdt på at de æltede krebinetter smagte bedst, mens jeg (alene) foretrak dem ikke-æltede og krydrede efter de var formet. Mest fordi jeg godt kan lide det lidt løsere kød under paneringen. Men flertallet har talt – og derfor er opskriften nedenfor også med æltet fars. Foretrækker du dine krebinetter lidt løsere, former du dem blot hurtigt, krydrer dem og panerer.

 

4 personer

 

Du skal bruge
800 g hakket kalv og flæsk
1½ tsk salt
1 knsp peber
1-2 æg
2-3 dl rasp
1 spsk olie
25 g smør

Sådan gør du
Ælt kødet med salt og peber til krydderierne er blandet godt med farsen. Pas på ikke at overælte kødet. Del det i 8 lige store portioner og form 8 ovale og let flade krebinetter.

Pisk ægget sammen i en dyb tallerken (det kan være du skal supplere med endnu et æg) og kom raspen i en anden dyb tallerken. Vend krebinetterne først i æg og dernæst i rasp. Læg dem på en tallerken.

Sæt en stegepande over ved medium varme. Kom olie på panden og dernæst smørret. Når smørret er smeltet og bruset af, kommes krebinetterne på panden. Skru evt. lidt ned for varmen. Steg krebinetterne til de er halvvejs gennemstegte og pænt brune på undersiden. Vend dem om og steg på den anden side. De skal være gennemstegte og pænt brune på begge sider.

Spises varme med stuvet spidskål eller stuvede grøntsager. Nogle vil gerne have kogte kartofler til – dem springer jeg let hen over.

 

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