“Receita Vatel by Chef Justa Nobre”
20 minutes after the spider crab has been cooked and prepared (preparation and cooking)
– 1 spider crab
– 1/2 leek
– 100 g butter
– 1 cup of Dry port
– 2 tablespoons flour
– 2 dl milk
– 2 boiled and grated eggs
– 1 ripe fresh tomato
– AS DESIRED TRADITIONAL SEA SALT VATEL
– As desired pepper, nutmeg, dry ginger powder and piri-piri
Bake the spider crab in water for approximately 7 minutes. After cooking, drain and break the legs, removing all the meat, as well as the carapace and reserve.
Sauté the leeks in the butter. Add the Port wine, add the flour, stir well and add the milk, the boiled and grated eggs, the meat of the spider crab, the chopped tomato, VATEL’s TRADITIONAL SEA Salt and the remaining seasonings.
Pour everything into the carapace of the spider crab, sprinkle with breadcrumbs or grated cheese to taste, and place in the oven to finish the gratin.
Serve with toasts.
– It is important to buy a fresh spider crab.
– It becomes a good summer meal if accompanied with a salad to your taste.