Crabs Stuffed with Cucumbers

Name: Crabs Stuffed with Cucumbers (Tourteaux farcis aux concombres)
Yield: For four people
Cuisine: French
Ingredients: 8 very small or 4 small live crabs; half a bottle of dry white wine; a sprig of thyme; 1 bay leaf; 1 stick of celery; a small bunch of parsley stalks; 1 onion, stuck with a clove; 1 cucumber, peeled; coarse salt; ½ tablespoon mustard; 4 tablespoons double cream or crème fraiche; 4 tablespoons double cream or crème fraiche; 1 teaspoon Worcester sauce; a drop of Tabasco; juice of a lemon; 3 hard-boiled eggs; 1 tablespoon tomato sauce; salt, freshly ground pepper; salt, freshly ground pepper

Tourteaux farcis aux concombres

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

8 very small or 4 small live crabs

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Summer

Method

Cooking the crabs

Put all the ingredients for the court-bouillon into a large saucepan and add 3 litres (5¼ pints) water. Bring to the boil and cook for 30-45 minutes, then throw in the crabs. Cook for 15 minutes from the moment the liquid comes back to the boil, and let them cool in their liquid.

Open the shells and crack the claws. E