Spider Crab Stuffed with Corn Bread

Chef Hélio Loureiro
In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004

1 spider crab weighing around 1200 g
150 g corn bread (without the crusts)
1 tablespoon chopped parsley
50 g chopped onion
20 g chopped garlic
100 ml olive oil
1 teaspoon mustard
200 g assorted lettuce
2 teaspoons balsamic vinegar
8 slices rye bread, toasted
3 gherkins
8 peeled and headless prawns
black peppercorns
a sliced lemon
1 teaspoonful piri-piri (hot chilli sauce)
Bring to the boil 3 litres of water seasoned with salt, black peppercorns, parsley, 2 lemon slices and 1 teaspoonful of piri-piri. Once it begins to bubble, add the spider crab and cook for 4 minutes.
Remove from the heat, allow to cool, and then open up the shell and scoop out all the crabmeat into a dish. Crack the claws and mix the flesh with the other crabmeat.
Heat the olive oil and gently fry the chopped garlic and onion until it begins to colour, and then add to the crabmeat mix.
Grate the corn bread, add the mustard and chopped parsley, and mix with the crabmeat to form a mousse. Turn this into aluminium ring moulds (of the type used for rice flour cakes).
Marinade the prawns in a little olive oil, lemon juice and mustard, and season with a little salt and black pepper.
Arrange the spider crab mousse on each plate with finely sliced gherkins, the marinated prawns and a bouquet of lettuce seasoned with a little olive oil, balsamic vinegar and salt.
Serve with the toasted rye bread.

Serve with an Alvarinho, a variety of vinho verde with a fruity aroma and complex taste. The wines made with this variety of grape are ideal to balance the strong flavours of this dish

Recommended brands