The flavorsome spider crab calls for a fairly complex white with a robust texture. An excellent choice would be one of the Viognier wines being produced today in Bajo Aragón.
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Baked Spider Crab
Preparation
Wash the crabs and cook in plenty of salted water for 10 minutes. Remove from the pan, leave to cool then remove all the flesh from the claws and shell, collecting any liquid. Wash and dry the shells. Break up the flesh and set aside. Heat the oil and gently fry the onion and leek. When beginning to brown, add the tomatoes (peeled and chopped), and continue to cook for 7 minutes. Sprinkle with the brandy and flambé. Add the crab flesh and any of the reserved liquid. Season with salt and pepper. Simmer for 5 minutes.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Presentation
Fill the crab shells with this preparation. Sprinkle with breadcrumbs, add a knob of butter and brown the top.
Nutritional Facts
Energy (kcal): 891
Energy (kJ): 3,728
Protein (g): 72.2
Fat (g): 51.8
Carbohydrates (g): 5.6
Iron (mg): 5.3
Zinc (mg): 31.4
Magnesium (mg): 183.0
Information provided by: The Spanish Nutrition Foundation (FEN)
RELATED RECIPES
45 minutes
- 2 spider crabs, 800 g each
- 1 onion, chopped
- 1 leek, chopped
- 2 tomatoes
- 40 gr butter
- 1 tbs breadcrumbs
- 2 l water
- 100 ml Spanish olive oil
- 200 ml brandy
- Salt and pepper
- 2 spider crabs, 800 g each
- 1 onion, chopped
- 1 leek, chopped
- 2 tomatoes
- 1.411 oz butter
- 1 tbs breadcrumbs
- 3.52 pint water
- 3.645 fl. oz Spanish olive oil
- 7.164 fl. oz brandy
- Salt and pepper
- 2 spider crabs, 800 g each
- 1 onion, chopped
- 1 leek, chopped
- 2 tomatoes
- 0.214 cup butter
- 1 tbs breadcrumbs
- 8.579 cup water
- 0.423 cup Spanish olive oil
- 0.845 cup brandy
- Salt and pepper
Wine match