120 min
Type of dish: Shellfish
Cuisine type: Basque cuisine
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Onion 1.0 kg
Carrot 0.5 kg
Leek 1.0 ud
Tomato 1.0 kg
Breadcrumbs 0.001 kg
JB whisky, bottle 0.001 l
Parsley 15.0 g
Onion 0.067 kg
Carrot 0.017 kg
Leek 0.133 ud
Tomato 0.067 kg
Rice 0.02 kg
Fumet 0.5 l
Brandy 0.017 l
Elaboration
  • Cook the spider-crab uncovered with plenty of salted boiling water. Cook for 15 minutes each kilogram of spider-crab. Allow to cool.
  • Open the crab separating the fleshly parts, including those of the legs, avoiding the gills. Set aside for later.
  • Soften the finely chopped onion and carrot. Once tender add the leeks and after a few moments add the concassé tomato.
  • Make a américaine sauce.

SERVING

  • Filling: add the spider-crab meat to the vegetables, flambé with whisky, add a little américaine sauce, breadcrumbs and mix.
  • Wash the spider-crab shells and fill them with the filling.
  • Sprinkle with breadcrumbs and parsley.
  • Grill in the oven.
Nutritional information (1 portion)
Fiber 25.52 g
Saturates 5.88 g
Monounsaturated fatty acids 7.04 g
Polyunsaturated fatty acids 14.86 g
Cholesterol 513.34 mg
Calcium 939.71 mg
Iron 18.91 mg
Zinc 29.61 mg
Vitamin A 1819.73 ug
Vitamin C 190.23 g
Folic acid 718.5 ug
Salt (Sodium) 2312.12 mg
Sugars 61.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.