- 1- 3 Lb Crab
- 2 Garlic cloves.
- 2 Medium onions.
- 2 Leeks.
- 2 Carrots
- 2 Ripe tomatoes.
- 1 Cup sherry brandy.
- Mild olive oil (0.4º).
- Salt, white pepper and parsley.
In a Stainless steel Magefesa pressure cooker, cook crab for 15 min. approx. Remove from pot and let cool, covered, with a wet clean kitchen cloth.
Crumble crab meat, being very careful not to leave any remains of shell or cartilage. Reserve the shell.
Chop onion, garlic, carrots and leeks into fine brunoise and tomatoes in concasse.
Cook vegetables in a Non-stick aluminium Magefesa pan. When soft, add tomato and sauté until tomato softens.
Add crab meat, chopped parsley. Flambé ingredients with the brandy and season with salt and pepper.
Fill the crab shell with ingredients, sprinkle with bread crumbs and place two or three teaspoons butter on top.
Cook in the oven at 360 °F until gratin.
When cooking the crab, cook 1 minute for every 100 gr. (4 oz) of weight approximately, counting from the moment water breaks into a boil. If seafood is alive cook it in cold or warm water. This will prevent the legs from separating from the body when placed in boiling water.
The proportion of water and salt is 1.2 oz of sea salt per liter of water.
If we happen to have a crab with a missing we will fill the hole with some softened breadcrumb prior to cooking. This will prevent the shell from being filled with water during cooking.
Female crabs are more appreciated than males as they tend to be more compact, with higher meat density for the same bone size.