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Baked spider crab
Araignée de mer au four
Preparation info
- Serves:
2
- Difficulty
Medium
- Ready in
1 hr 35
Appears in
By Fran Warde
Published 2009
Many believe spider crab to be the finest of all crabs. It is not always easily available, so if you see it in the shops, buy it then and there and cook up this recipe. You can then make your own mind up as to its taste and superiority!
Ingredients
Method
Heat a large pan of boiling water, plunge in the crabs, cover and boil for 15 minutes. Drain and cool the crabs. When cool enough to handle, break off the legs, crack open and remove the white meat.
To open the main body of the crab, lay it on its back and insert a sharp knife, then twist to separate the two shells. Spoon out the meat and add it to the leg meat. Remove the dead man’s fi