Fresh Crab is without doubt my favourite shellfish so I am always looking for new ways to cook it. This is a Portuguese way from the definitive ” North Atlantic Seafood” by Alan Davidson.
Ingredients
- 2 large crabs
- fresh breadcrumbs
- 2 tbsps mayonnaise
- 1 tsp mustard
- 3 tbsps tomato ketchup
- 2 hard boiled eggs peeled and chopped
- 4 pickled onions chopped
- 4 drained gherkins chopped
- sea salt and black pepper
- 2 tbsps toasted breadcrumbs
- 2 tbsps grated cheese
- a little butter
Servings:
Instructions
- Cook the crabs in boiling water if not already cooked. Shell them and reserve the meat.
- Soak in milk a quantity of fresh breadcrumbs equivalent to the volume of the crabmeat.
- Mix 6 tbsps of water in which you cooked the crabs with the mayonnaise, mustard, ketchup, pickles and eggs.
- Squeeze the excess liquid from the soaked breadcrumbs and add to the mayonnaise mixture. Stir together thoroughly.
- Mix in the crabmeat and season with salt and pepper. Put into an ovenproof serving dish and sprinkle with the toasted breadcrumbs and grated cheese.
- Dot with butter and cook in a moderate oven about 175 C, 160 Fan, Gas 4 for around 30 minutes until golden.
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