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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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