Inspired to diversify your menu? Spider crabs, also named Devon King Crab, are more accessible and sustainable than the more mainstream brown crab, plus the meat is much sweeter. Often overlooked in the UK, Spider Crab is a delicacy in both Spain and France.
Here, Urko Gotxi, Head Chef at restaurant Barrafina Coal Drops Yard in London, shares his Spider Crab 'A La Donostiarra' recipe. A stunning centrepiece for your next dinner party.
Ingredients for 4 ppl as a sharing plate:
- 1 spider crab
- 1 carrot
- 1 white onion
- 2 spring onions
- 1 tomato
- 1/2 glass of white wine
- 1/2 glass of Sherry Brandy
- 1/2 tin of passatta
- 1 tsp of spicy paprika
- Golden breadcrumbs
- Butter
Method:
- Cook the spider crab in salted water (use 60g of salt per 1 litre of water, I used 5 litres, so 300g of salt in). Always use cold water and simmer the crab on the cold water, otherwise the crab meat will be chewy.
2. For a 1-1.5 kg crab, boil for 18 minutes and for a 1.5-2.5kg crab, boil for 22 minutes. Once the time is up, place the crab in water with ice to cool it down.
3. Chop the onion, carrot and spring onion in small brunoise (first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres or less on each side).
4. Grate the fresh tomato and keep aside.
5. Once the crab is cold, start cleaning it and picking up the meat inside. I always start taking it leg by leg, and if you have a seafood tongs, it will be easier. If you don't, use the back part of the blade of a knife. Take all the meat off the legs and be careful with the tiny shells.
6. Open the head of the spider crab from the bottom with the help of a spoon, keep al the juices of the crab aside, we will use it later. Clean the head of the crab taking all the meat. Keep the Shell, we will use it for plating, so wash it properly.
7. Using a saucepan, cook the carrot along with the spring onion and the onion until they caramelise, then add the grate tomato.
8. Once the tomato is dry, add the wine and leave it to evaporate. Once evaporated, add the Sherry Brandy and with the help of a lighter, flambé it (be careful!).
9. Once the flames are down and the mix looses all the alcohol, add 1/2 tin of tomato and the spicy paprika to make a sofrito. Mix the crab meat in after a minute or so when the sofrito is ready.
10. Pass the juices of the crab trough a small strainer and add to the sofrito.
11. Season the sofrito to taste with salt and pepper (I love the spicy touch so I will add some cayenne pepper as well).
12. Take the head of the crab and stuffed it with the sofrito.
13. Cover the sofrito with breadcrumbs, making a thick layer and put a bit of butter on top of the breadcrumbs, must be thin slices of butter.
14. Cook on the oven at 200ºC for 10 minutes, if the breadcrumbs aren’t golden an crispy use the Grill until you get a golden colour and a crispy texture
15. Enjoy!
