Spider-crab donostiarra style

• 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.