Ingredients Jump to Instructions ↓

  1. 4 Giant crabs

  2. 2 Onions - minced (medium)

  3. 2 Garlic cloves - minced

  4. 5 tablespoons 75ml Olive oil

  5. 2 Tomatoes, red ripe - peeled and chopped

  6. 2 tablespoons 30ml Chopped Parsley

  7. 1 cup 237ml Dry white wine

  8. 2 teaspoons 10ml Salt

  9. 2 teaspoons 10ml Sugar

  10. 1 Cayenne pepper

  11. 1/2 cup 73g / 2.6oz Dry bread crumbs

  12. 1/4 cup 49g / 1.7oz Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook crabs by plunging them alive into boiling salted water (sea water if possible) and boiling them for half an hour. Let them cool. Remove all the meat, taking care not to mix in any small particles of shell. Save the body shells. Fry the minced onion and garlic very slowly in olive oil. When they begin to take on color, increase the heat. Add tomato. Let liquid evaporate. Add parsley and wine. Cook over a hot fire for 2 to 3 minutes until alcohol has evaporated. Force all the juices and internal parts of the crabs through a colander. Blend the strained mixture into the sauce with salt, sugar, and cayenne. This much can be prepared in advance. Before serving, heat crabmeat in sauce, fill cleaned body shells of crab, sprinkle tops with bread crumbs, dot with butter, and brown in 400 degree oven.


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