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Santola Recheada
Portuguese Stuffed Spider Crab
A luxurious Portuguese delicacy, Santola Recheada features tender spider crab meat mixed with aromatic seasonings, stuffed back into its shell, and gratinated to a golden-brown perfection. Traditionally enjoyed during the Christmas season, this dish is a true celebration of fresh seafood.
đ§ Ingredienser
- 2 Spider crab(Medium to large, live or pre-cooked. If live, ensure they are humanely dispatched before cooking.)
- 60 ml Port wine(A good quality Ruby or Tawny Port enhances the flavor.)
- 50 g Breadcrumbs(Panko breadcrumbs or fresh breadcrumbs for a crispier topping.)
- 1 tbsp Mustard(Dijon mustard or a mild English mustard.)
- 1 bunch Fresh parsley(Finely chopped, plus extra for garnish.)
- 30 g Butter(Unsalted, melted, for binding and richness.)
- 1 Egg yolk(To bind the filling.)
- 1 tsp Lemon juice(Freshly squeezed, to brighten the flavors.)
- to taste Salt
- to taste Black pepper(Freshly ground.)
đšâđł Instruktioner
- 1
Prepare the crabs: If using live crabs, humanely dispatch them and then cook them by boiling or steaming in salted water for about 15-20 minutes, until they turn bright red. If using pre-cooked crabs, proceed to cleaning. Once cooked, let them cool slightly. Carefully separate the body from the legs and claws. Extract all the meat from the legs, claws, and body, discarding the inedible parts like the feathery gills and the stomach sac (often called 'devil's fingers'). Reserve the cleaned crab shells, ensuring they are intact for stuffing. You can gently scrape out any remaining internal organs if desired.
â±ïž 30 minutes - 2
Make the filling: In a medium bowl, combine the extracted crab meat with the Port wine, melted butter, mustard, egg yolk, lemon juice, and most of the finely chopped parsley (reserve some for garnish). Season generously with salt and freshly ground black pepper. Mix gently until just combined, being careful not to overwork the crab meat. Taste and adjust seasoning if necessary.
â±ïž 15 minutes - 3
Stuff the shells: Evenly divide the crab meat mixture among the cleaned crab shells. Pack the filling gently but firmly into the shells. Top each stuffed shell with a generous layer of breadcrumbs, pressing them down slightly to adhere. You can drizzle a little melted butter over the breadcrumbs for extra crispiness.
â±ïž 10 minutes - 4
Gratinée: Preheat your oven's broiler (grill) to high. Place the stuffed crab shells on a baking sheet. Position the baking sheet under the broiler, about 4-6 inches (10-15 cm) from the heat source. Broil for 5-8 minutes, or until the breadcrumb topping is golden brown and crispy, and the filling is heated through. Keep a close eye on the crabs to prevent burning.
â±ïž 5-8 minutes - 5
Serve: Carefully remove the Santola Recheada from the oven. Garnish with the reserved fresh parsley. Serve immediately while hot.
â±ïž 2 minutes
đĄ Proffstips
- âThis dish is a traditional centerpiece for Portuguese Christmas Eve (VĂ©spera de Natal) dinners.
- âThe Port wine is crucial for its characteristic flavor; do not omit it.
- âServing the crab meat stuffed back into its shell is traditional and visually impressive.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a richer flavor, substitute 30ml of Port wine with 30ml of Cognac or Brandy.
- Increase the amount of mustard for a more pungent kick.
- Add a pinch of cayenne pepper or a finely chopped small chili for a hint of heat.
- Mix in some finely chopped cooked shrimp or scallops for added texture and flavor.