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Print this Recipe    Spider Crabs

Txangurro Relleno (Stuffed spider crab)

1 spider crab (about 1 and a half lbs)
a bay leaf
4 tbs olive oil
onion, carrot, leek, 2 oz each, finely chopped
1 tbs flour
1 tsp paprika
3 tbs cognac
1/3 pint white wine
scrap of hot chilli pepper
1 lb tomatoes
1 tsp each of breadcrumbs, chopped parsley, melted butter

Boil enough sea water, or fresh water (with salt and bayleaf added),
to cook the crab. Drop in crab, bring back to the boil and boil
for 12 mins. Stand for 5 mins. Extract meat from crab. Put the meat
into two cleaned carapaces and reserve all the debris. Heat the
oil in a pan, add onion, carrot and leek, cook until tender, move
to the side of the fire, add flour, paprika and crab debris. Mix
well. Pour cognac over and light it. When the flames die, add wine,
chilli, and tomatoes. Boil, pass it through a mouli-legumes, cook
for another 20 mins and then pass it through a chinois, rubbing it
through with a spoon. (From the context I guess these are sieves,
but anyone got a more specific description?) Cook until reduced by
half, the pour it over the crab meat and mix well. Sprinkle
breadcrumbs, parsley and melted butter on top. Put into hot oven
for 5 mins. The result should be a dark brown dish with the
consistency of a thick soup.


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