Santola Gratinada

Portuguese crab au gratin

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This dish, cooked for me by Cristina de Freitas, has been a favourite in her family in Lisbon for two generations.


  • large crabs, 2
  • fresh breadcrumbs (see below)
  • mayonnaise, 2 tbs
  • made mustard


Cook the crabs in boiling water, shell them and reserve the meat. Soak in milk a quantity of fresh breadcrumbs equal in volume to the crab meat.

Mix 6 tablespoonfuls of the water in which the crabs were cooked with the mayonnaise, mustard, ketchup, pickles and eggs. Add the soaked breadcrumbs, after squeezing out excess liquid, and mix well. Season with salt and pepper. Mix in the crab