We begin by preparing the vegetables, which we chop very small and sauté in extra virgin olive oil or butter. This time, as we are going to add a little liquid cream at the end, I leaned towards the oil. No need to peel tomatoes since later we will crush the cream and pass it through the Chinese.
Once the onion begins to sweat and the vegetables soften, we add a little salt and pepper, and the crabs, which we crush a little with a mallet or with the rolling pin and add them to the casserole with their shells and everything. In this case, it is not necessary to clean the crabs or prepare them to eat as we saw the other day, since as I said before we will grind everything later.
We let everything cook and we add the brandy, flaming for a minute. Then add the broth or fish stock and let it boil for about 20 minutes, so that all the flavors are well integrated. Once boiled, we remove the tweezers from the small crabs that are too hard to crushand we return its meat to the saucepan.
The rest of the hard parts do not need to be removed. We pass everything to the glass of the blender or to the robot or Thermomix, and we pass it for two or three minutes, so that it is shredded and fine. Then we pass the cream through the Chinese strainer, squeezing well, to remove the remains of shell, legs, etc. We return everything to the saucepan.
Now add the liquid cream and bring to a boil for the last time, mixing well so that the cream thickens a little. Five minutes of cooking and we will have this cream ready to serve. The ideal, as in almost all spoon dishes, is to serve the crab cream very hot, just as soon as it is removed from the heat.
