Updated: Nov 23, 2020
Spanish blue swimmer Crab
We love having crab at home, it means you can make a mess while your eating it and no one is there to judge. On the penninsula we have access to some beautiful fresh crabs, for this recipe we have used blue swimmer crab however it works with all crab. In Spain fresh seafood is very much about simplicity and making the produce do the talking, this ultra quick and simple recipe is a stunning meal whether its for a special occasion, a weekend dinner or something to share with close friends this dish will impress.
Serves 4 people (entree size) Ingredients: 4 Blue swimmer crabs (par boiled 5min then cleaned) 3 tomatoes sliced down the middle and insides grated (skin discarded) 1 cup of cherry tomatoes halved 4 cloves of garlic sliced thinly 60g of butter 1 tbls of olive oil salt to taste 1 cup of white wine
Method: 1. To prepare the crab, place whole crabs in simmering water for 5-7 minutes to par cook, remove and then clean by levering the head shell away from the body, once the head shell is removed, pull away the deadmans fingers and if needed rince out any dirt/sand. 2. In a warm pan, place your olive oil and garlic, once tthe garlic is cooked through but not colored 2-3 min add in your crab and turn the heat up to high, move the crab around coating with the oil and garlic. 3. When the pan is very hot but before the garlic starts to burn place in your white wine and reduce by half. 4. Add in your grated tomato and cook for 3-4 minutes allowing the sauce to come togather and the flavours to marry. 5. Add in your basil, cherry tomatoes and butter and take of the head and let the residulal heat warm through the tomatoes and melt the butter. 6. Make sure the crab is well coated with the sauce and serve.
Byron & María
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