One of the easiest shellfish to find throughout the year in the market is crab, whether fresh or frozen, and even already cooked, it is usually a regular in any plaza or supermarket.
In Galicia and Asturias they are usually cooked without further ado and once opened the inside of the shell is mixed with a trickle of young white winewithout the need for more preparation, because that’s how delicious it is.
But, on some occasions, I feel like preparing a more elaborate recipe with this shellfish, although very simple as you will be able to verify, so stuffed brown crab. A dish that can be as valuable to share in an informal dinner, with a good Ribeiro or some “sidrines”, or to celebrate a special occasion around our table.
We will start by cooking the crabs. For that we put a large pot with plenty of cold water if the shellfish is alive, a few five liters and about 60 g of coarse salt per liter of water approximately or the same amount of water and salt, but warm, if the shellfish is thawed.
Add the crabs and bring to a boil. Counting about 12 to 15 minutes of cooking since the water bubbles. While we cook the eggs in another container for 20 minutes.
Once the oxen are cooked, we remove them from the water and open them, removing all meat from inside the shell, separating the body that we will clean from its gills, and removing its main pincers. We reserve the meat in a container and add the chopped hard-boiled eggs.
Next, finely chop the spring onion, green pepper and parsley and add it to the previous mixture. Salt to taste and finally make a vinaigrette with extra virgin olive oil and vinegar, which we add to the beef and the rest of the mince. We leave 30 minutes in the refrigerator and we serve distributing the mixture in the empty shells.
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With what to accompany the stuffed crab
This recipe for stuffed brown crab It is mainly a starter to other dishes, although we can also enjoy it as a light dinner full of flavor. A good Galician loaf of bread and a very cold white wine is all that this recipe full of flavors of the sea needs as an accompaniment.
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