Spanish · Dinner
Baked Spider Crab with Brandy and Sherry
San Sebastian Stuffed Crab
San Sebastian baked spider crab in its shell, mixed with the tomalley, brandy-flamed sofrito, and sherry-soaked breadcrumbs, gratinated under high heat for a crisp golden top.
$$$
20 minsPrep
35 minsCook
55 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
5gSugar
3gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Heat oven to 220C. Pick crab meat clean of shell shards, keeping tomalley separate. Finely dice onion and leek, smash garlic cloves, grate tomato, chop parsley, and cut lemons into 4 wedges total.
2
Sweat
Heat olive oil in a heavy pan over medium 1 minute. Add diced onion, leek, and 0.5 tsp salt; cook 8–9 minutes until completely soft and pale gold without colouring at the edges.
3
Build
Stir in smashed garlic and pimenton off heat 15 seconds. Return to medium, add grated tomato, and cook 5–6 minutes until darkened. Pour in brandy, ignite, and burn off 30 seconds to cook the alcohol.
4
Simmer
Pour in oloroso sherry, add tomalley, and simmer over medium 4–5 minutes until alcohol cooks off and sauce thickens into a glossy coating. Off heat, fold in picked crab meat with remaining 1 tsp salt and pepper.
5
Roast
Spoon crab mixture into cleaned shells, scatter breadcrumbs evenly across the tops, drizzle each with 1 tsp olive oil. Roast in hot oven 12–14 minutes until breadcrumb tops turn golden and crisp.
6
Crisp and plate
Switch oven to broil 90 seconds for the tops to deepen further. Lift each shell onto a warm plate with a spatula, scatter parsley, and serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) cooked spider crab meat with tomalley
- 2 cleaned spider crab shells
- 300g (10.6 oz) yellow onion
- 200g (7.1 oz) leek, white part only
- 300g (10.6 oz) ripe tomato
- 6 garlic cloves
- 60g (2.1 oz) fresh breadcrumbs
- 60ml (1/4 cup) Spanish brandy
- 120ml (1/2 cup) dry oloroso sherry
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimenton
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 lemons