PORTUGUESE STUFFED CRAB

This species is found along the entire Portuguese coast. The male reaches 35 cm and the female reaches 20 cm. The female has a wider base than the male, while the male has very low and wide lobes. The spawning usually takes place from September to January, when the female crabs are full and tasty. It´s a great source of vitamins B12 and E, and has a good amount of zinc. 

It can be bought alive, where one must choose the heaviest and more energetic crab, or bought frozen. The female is usually tastier because of her spawns. This is a recipe takes some time and should be started early.

Ingredients:

Crab

•  1 Live or frozen crab (female)
•  1 Onion
•  2 Garlic cloves
•  1 Bay Leaf
•  3 or 4 tablespoons full of salt for each litre of water
•  Enough water to cover the crab

 Filling

•  4 Tablespoons Mayonnaise
•  1 to 2 tablespoons of Mustard
•  1 tablespoon of Beer or Whiskey
•  1 egg
•  120g Pickles
•  1 teaspoon of Worcestershire sauce
•  Salt and Vinegar for seasoning
•  Toasted bread or toasts with butter

 Preparation:

Soak the crab with vinegar in the mouth and eyes so it becomes `sleepy´ and doesn´t loose it´s fluids or legs as it enters the boiling water. In a large saucepan, add the water, salt, onion, garlic and bay leaf until it begins to boil and then add the crab. It should boil for 12 min. for each kg of crab, after the beginning of the boil. When cooked, turn off the oven and let it cool down. Boil an egg. 

Hold the crab and separate the legs from the carapace. Then open the carapace at it´s base and remove what is not edible, parts that look like furs, feathers, sponges, `hairs´ and grey viscous liquid. The edible parts are the white and orange flesh of the crab and its roe.

Edible parts of the Crab:

  

Hammer all the crab´s legs, but only remove the meat from the thinnest to use in the filling. I usually keep the 2 large legs, without removing the meat, to eat in the natural way served with the stuffed crab. 

Remove the edible meat and roe from the crab and discard the inedible parts. Shred the meat into small pieces and combine with the roe in a bowl. Add mayonnaise, mustard, beer or whiskey and a little Worcestershire sauce, mixing well. Finely chop the pickles and cooked egg. 

Add the pickles and the egg to the filling, mix everything very well and season with salt and a little vinegar. Stuff the crab and serve with the large legs. 

This dish can be accompanied by a salad of lettuce and small toasts or buttered toasts.


Enjoy!