How to cook a spider crab
If we have a dinner and a guest is on a diet, nothing better than a good Galician spider crabIn other words, naturally, it is one of the most appreciated seafood for its exquisite meat; single you have to cook it with abundant
water, salt and bay leaf for about 15 to 20 minutes depending on its size. If you have time, before cooking, put it in cold water for 2 hours since it will be very clean with your breath. Once cooked, the legs are separated, the body is split and all the other juices are poured into the shell, mixing it well.
If you like it, another way to prepare it is by mixing everything in the shell with boiled egg and a fine white wine, although for my taste simply the cooked spider crab already constitutes a great delicacy by itself.
With the broth of cook the spider crab you can make a delicious seafood soup.
We hope that thanks to this article you no longer have doubts about how to cook a spider crab.
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Thanks for the recipe, they gave me 1 this morning and I had no idea of its preparation, it was delicious. a hug from Lanzarote.
I think that in the following way, this recipe would be much better. First of all, say that it should not be cooked with bay leaf, since it changes the flavor of the dish. You also have to take into account whether the shellfish is alive or dead. If it is alive, it is placed in a pot with COLD and salty water (like that of the sea), with the lid on, and the cooking time begins to be counted from when it starts to boil. If it is dead, it is placed in salty water, but this time, boiling. This happens with all types of seafood, prawns, necoras ...
If there is a possibility of getting water from the sea, much better.
The rest of the recipe is correct, and I agree that it should not be mixed with anything else. All the best,
A Galician fan of spider crab ...
Thank you very much Lorena, for a little and I hurt my spider crabs
I have eaten them many times but I don't know how to cook it, I hope everything works out for me.
According to Lorena's recteta, although it would lower the cooking times a bit, from 7 to 12 minutes for pieces between 800 and 2000 gr. The largest are all shell and the smallest minnows (no thanks).
AH. and put under the stream of cold water as soon as it finishes cooking, which if not, it also passes.
Thank you
I'm sick of the crab being called in the masculine course,
the authentic name is «spider crab», both for the male and for the female
and not spider crab
Spider crab = one hundred eyes
In Galician there is no spider crab, but in Spanish (RAE), yes, both spider crab and spider crab. and for the record that I always eat spider crabs !!! (centolas = one hundred crazy ...) 😉
And now I would eat a whole!
They gave us very good thanks for the recipe
Thank you for that delicious recipe, it is excellent and in this way you can appreciate its rich flavor
I also thank you for the recipe. And by the way, I take the opportunity to tell you the most important thing: my Michael Jackson would have loved it. He was the BEST.
The most "seaworthy" way to cook the spider crab is:
1.- Kill it with vinegar .. Put a chorillo in the mouth of the "bug" and let it die. This way, when cooking, the legs will not come loose.
2.- Boil salted water (which is as close to sea water as possible). Add a couple of bay leaves. When it boils well ... add the spider crab with its legs up, making sure that the water covers it well.
3.- Cooking time taken after the water boils again.
3.1.- For spider crabs up to 1 Kg over 12 minutes.
3.2.- For spider crabs from 1 kg to 2 kg in 15-18 minutes.
3.3.- For spider crabs> 2 Kg. About 20-22 minutes.
4.- Let cool with the legs up.
5.- To present:
5.1.- Separate legs at the joint closest to the body. It is very easy to force the legs in the opposite direction to the play of the joint. Do not "tear off" the legs ... you will remove part of the flesh from the body with the leg.
5.2.- Raise the «chunk / car / shell» carefully, remove the bránquias, clean the body and count each side into 3 pieces each and stir the contents of the shell until a uniform paste is obtained. Do not add wine, bread and other niceties ... you will lose the taste of the sea ... well if you fancy a variation .... You can put the contents of the legs and even the flaked meat in the chunk. Try it and tell me….
The spider crab can be frozen with quite good results ... the precaution to cook it a little less than to consume "fresh".
Once cold, wrap it with plastic wrap (be generous) or a cloth dampened with the cooking water and freeze upside down. Once frozen, do not take more than 1 month to consume it ... to defrost it (1 day before eating it) leave it at room temperature 1/2 day apox. rest in the cool area of the fridge. To eat ... proceed as to present.
An Albariño wine, or any fruity white is what best accompanies this delicacy of the seas… .. Ah… .. the best… those from Ria and Galician ones from Ria de Arosa… in size about 1,5 - 2 kg. and to top it off ... because it is female and ovate ... (some will say that there is no taste of the male ... but hey ...) you can also find «Asturiana» spider crab, quite good and similar to the «coast» Galician ( open sea, not Ría) and finally the "French" that has nothing to do in taste with the Aturiana and let's not say the Galician Ria ... but ultimately "well" something "fixes" ... ..
Greetings and enjoy them.
Hello everyone.
Thanks for the recipe, I say it to see other forms of preparations.
Here in Asturias we add a splash of cider to the car and it looks great.
A greeting.
for the filling: breadcrumbs 1 tablespoon1, boiled egg, mayonnaise, pikles in pieces, mix everything with the mixer, a delight !!!!!
Hey, I really appreciate the recipe, but do you know how it's done when it's dead? It is that they have given it to me for Christmas and they are going to come on New Year's Eve to eat it.
Anyway a kiss and thank you
thanks for the recipe I liked it a lot.
The truth was super good.