Moisten crab meat with a little vinegar and distribute evenly into the glasses. Put gelatin in cold water and soak for 10 min. Squeeze well later. Bring water and bouillon cubes to boil.
Add the spices and let the gelatin melt in it. Remove from heat and mix with vinegar. Pour over the crabs and seal the jars with cellophane. Refrigerate and keep for a maximum of 6 weeks.
e.g. with fried potatoes and beer.
Tip: Always use aromatic spices to refine your dishes!