It's snowing in some parts of Spain so why not eat snow crab? I love snow crab - just so long as someone else is preparing it.
Making this dish is fiddly and a little too time consuming for my liking. But it is worth the effort.
- 4 medium size snow crabs
- 3 carrots peeled and sliced
- 2 carrots peeled and diced
- 1 leek, washed and thinly sliced
- 2 tomatoes, skinned and diced
- 3 tablespoons of dry sherry
- Freshly milled pepper to taste
- 2 tablespoons of fresh white breadcrumbs
- 1 tablespoon of chopped fresh parsley
- 2 tablespoons of butter
- 1 leek, rinsed and sliced
- 1 rib of celery, scrubbed and diced
- Handful of fresh parsley, roughly chopped
- 1 onion peeled and halved
- Freshly milled salt to taste
- 2 shallots, peeled and finely diced
- 2 cloves of garlic, peeled and minced
- 4 tablespoons of olive oil
Bring a saucepan of salted water to the boil. Add the sliced carrots, leek, chopped celery, parsley and halved onion. Bring to the boil again. Slide the crabs into the boiling water and boil for eight minutes. Remove the crabs from the pan and drain them. Reserve the cooking liquid. Open the shell with a sharp knife, cut off the legs and claws. Scrape the meat out of the shell and legs and chop it finely. Reserve the crab shell.
Preheat the oven to 200 Celsius or gas mark 4. Heat the olive oil in a skillet. Sweat the shallots and garlic until translucent. Add the carrots, leek and tomatoes, and sweat them for 5 minutes. Add a few tablespoons of the cooking liquid, together with the crab meat. Simmer for a further 10 minutes. Add the sherry and season to taste with salt and pepper.
Pile the mixture into the crab shell. Combine the breadcrumbs and parsley and scatter over the filling. Dot the butter over the breadcrumbs, and bake in the oven until crisp and golden brown. Serve immediately.