Txangurro Relleno

Name: Txangurro Relleno (Stuffed spider crab)
Yield: Serves Two
Cuisine: Spain
Ingredients: a spider crab of ¾ kg (1½ lb); salt; breadcrumbs, chopped parsley, melted butter, 1 tsp of each; breadcrumbs, chopped parsley, melted butter, 1 tsp of each; breadcrumbs, chopped parsley, melted butter, 1 tsp of each; tomatoes, ½ kg (1 lb); a scrap of hot chilli pepper (fresh or dried); white wine, 200 ml (⅓ pint); cognac, 3 tbs; paprika (pimenton), 1 tsp; flour, 1tbs; onion, carrot, leek, 50 g (2 oz) of each, finely chopped; onion, carrot, leek, 50 g (2 oz) of each, finely chopped; onion, carrot, leek, 50 g (2 oz) of each, finely chopped; olive oil, 4 tbs; a bay leaf

Stuffed spider crab

Preparation info

Serves
Two

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Ingredients

a spider crab of ¾ kg (1½ lb)
salt
a bay leaf

Europe
Spain
Fish course
Pescatarian
Spicy
Mediterranean

Method

Bring to the boil, in a pot large enough for the crab, either sea water or fresh water to which you have added salt and a bay leaf. Put in the crab. When the water comes back to the boil, let it boil for 12 minutes, then remove it from the fire and let it stand for 5 minutes. Take out the crab and extract all the meat from legs and body. Put the picked meat into two clean carapaces and reserve