Crab stuffed

Description

Kind of an Ordinary crab, a big crab, or Cancer pagurus or Portuguese Saputara (Sapateira) http://apus.n-e.ru/site.xp/049048051051051124049057052056057.html If any of you happen to see such a shop crab and don't know what I can do with it and how best to choose and eat you here. Signature recipe for my husband in his own performance. :) From myself I will only add - outrageously Delicious!

Ingredients

Crab

1 piece
Crackers

100 g
Lemon

0.5 piece
Champagne

0.25 cup

Cooking

In the store, if you have the opportunity to purchase a live crab, it is better to choose a female weighing heavier. It is believed that they are meaty and delicious, especially if you get caught with caviar. In the same way, you can choose ice cream, previously boiled crab.

Live crab should be boiled. The Portuguese believe that sea creatures are best boiled in sea water, the best restaurants and specialises in seafood cooked crabs this way. If sea water you have a problem you can just boil in salted sea salt water. In a large pot heat water to boiling, the amount of water is to cover the crab. Add 4 tablespoons of salt. Cook for 20 minutes under the lid, remove the crab from the water and allow to cool slightly. If the crab is already cooked frozen then it should just warm up, pre-thaw. In a big pot, pour water (1-2cm from the bottom), bring to a boil and put in crab. Cook for about 10-20min.

Out of the boiling water in a wide dish and let cool slightly. The first step in preparation is to separate the limbs of crab (legs).

The first step in preparation is to separate the limbs of crab (legs).

Then carefully open the shell.

Then carefully open the shell.

Crabs are eaten in Portugal as a whole, the meat from the legs and claws and it is the most delicious - the contents of the shell, all the content! The waste is chitin.

So, a teaspoon of detachable content of chitin from the carapace of the box.

Mash with a fork

mix with ground breadcrumbs, lemon juice, champagne or beer to the state of a soft paste. Ready stuffed shell stop in the center of dishes.

Chitinous covering of the legs and claws of a crab break a kitchen hammer and place around the crab.

Chitinous covering of the legs and claws of a crab break a kitchen hammer and place around the crab.

Taken from the shell of the tail cut with a knife in half, removing the gills (they are n prehodni to food).

Taken from the shell of the tail cut with a knife in half, removing the gills (they are n prehodni to food).

All! Delicious dish is ready! :)

In restaurants for eating crab serving Board for breaking chitin limbs, hammers and special hooks to facilitate pulling of the meat. Crabs eat with their hands. After the meal you will be served in the silver basin of water with lemon (known for the stories of Zadornov :)) hand wash and towel. I want to say that in the opinion of the Portuguese seafood and shellfish is best to drink sparkling young white wine where you can feel the presence of gas or champagne (dry). This wine is called green, and Portuguese Vinho Verde (Vinho verde). This wine, according to tradition, usually served chilled or even with ice buckets and champagne wines. All a pleasant appetite!

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