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Jul 31 2020
Baked spider crab
Ingredients
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
pepper
salt
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.
Wine Match
Federico Oldenburg/©ICEX
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.
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)
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