Stuffed Crab
Ingredients
- Ingredients
- 1 onion
- 1 carrot
- 1 bay leaf
- 1 Star anise
- 1 tsp fennel seeds
- 1 tsp Mustard seed
- 4 Rock crabs (dead, about 600 grams or 1.5 pounds)
- 2 eggs
- 3 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters milk
- 60 grams freshly grated Parmesan
- 2 Tbsps mixed chopped Fresh herbs (cress, chervil, parsley)
- salt
- 1 splash Lime juice
- Chili powder
Preparation steps
Boil a large pot of water. Peel onion and carrot and cut into pieces. Add both to pot along with bay leaf, star anise, fennel and mustard and cook for about 10 minutes. Place crabs into water and cook for about 10 minutes. Remove rinse crabs. Break off legs and claws and remove meat.
Place crab bodies in another large pot of boiling water and cook 10 minutes more. Remove and rinse with cold water.
Carefully break apart body. Remove giblets and detach meat. Rinse out shells and set aside. Dice all crab meat.
Preheat the oven to 180°C (approximately 350°F).
Separate eggs. Sauté 1 tablespoon butter with flour and gradually stir in milk. Simmer and let thicken for about 5 minutes. Remove from heat and stir in egg yolks. Beat egg whites until stiff, fold into sauce with 3 tablespoons parmesan and herbs. Season with salt, lime juice and chili powder.
Put crab meat back into shells and drizzle with sauce and remaining butter. Sprinkle with remaining parmesan. Place on a baking sheet and bake until golden brown, about 15 minutes. Remove and serve hot.
