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
Carrots 0.5 kg
Leek 1.0 ud
Tomato 1.0 kg
Breadcrumbs 0.001 kg
J&B whisky, bottle 0.001 l
Parsley 15.0 g
Onion 0.067 kg
Carrots 0.017 kg
Leek 0.133 ud
Tomato 0.067 kg
Langoustine 0.033 kg
Rice 0.02 kg
Fumet 0.5 l
Brandy 0.017 l
Table salt 2.5 g
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 12.07 g
Saturates 3.23 g
Monounsaturated fatty acids 3.45 g
Polyunsaturated fatty acids 7.06 g
Cholesterol 226.28 mg
Calcium 564.13 mg
Iron 10.51 mg
Zinc 12.93 mg
Vitamin A 1273.55 ug
Vitamin C 100.23 g
Folic acid 330.78 ug
Salt (Sodium) 1420.44 mg
Sugars 29.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.