Stuffed Crab

 

Stuffed crab is a dish you will find in various restaurants in Lisbon and seaside towns of Portugal.  Stuffed crab or Sapateira Recheada, as we call it, is a perfect starter or light lunch.  Spread this on toasted bread slices and enjoy with chilled vinho verde wine. It is a wonderful crab spread that is typically served “stuffed” in the crab’s shell.

Serves 4

Crab

One 3 pound stone crab

1. Boiled 18 minutes in enough salted water to cover, reserve some of the water in separate bowl

2. Flash crab in ice water to cool, then remove the crabmeat and reserve body shell in one piece and set aside  or  if substituting 1 cup frozen previously cooked then thaw crab meat, shred and set aside. You will need 1 to cups seafood stock, if you are substituting frozen crabmeat.

Stuffing

1-2 cups small cubed corn bread, crusts removed or substitute dense artisan bread

1 cup beer

1 hardboiled egg, grated or finely chopped

1/4 cup finely chopped onion

1 ounce tawny port

2  tablespoons pickled Giardiniera or to taste

1 tablespoon finely chopped parsley or to taste

Mayonnaise, as needed

Hot sauce to taste

Sea Salt as needed to taste

 

1 Prepare the crabmeat. If using thawed frozen crab, use a small decorative serving bowl or ramekin in place of the shell body. If the crab is frozen raw, simmer in 2 cups water or seafood stock. Reserve the broth.

2. In a medium bowl, combine the bread cubes with some of the reserved cooking broth or seafood stock.  Let stand for 5 minutes to absorb some of the cooking broth.

3. Squeeze out any excess broth and shred the bread into another bowl. Mix and combine with all the remaining ingredients, adjust the seasoning to your taste.

4. Refill the crab shell or ramekin and chill until serving. Serve the stuffed crabmeat in the shell or small serving dish with toast points or crackers or mini filo cups .

 

Note: To open the crab, hold the crab with the rib side up and use your fingers to press the mouth  and pull up like opening a can of tonic or beer.

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