Foods Wines from SpainFEDER

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

Spanish recipe: Baked spider crab. Photo by: Toya Legido/©ICEX.

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)

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