Crab gratin
Instructions
Boil the crab in boiling salted water for a quarter of an hour.
Open them forcing a circle opening with a knife.
Remove the entrails and stomach.
Remove the white flesh and coral (ROE) from central body, then the claws and legs.
Dissolve the coral in brandy.
Make white sauce, add the pulp transfuses, egg yolks and brandy.
Grease the inside of crab shells, fill with the mixture of bechamel sauce, sprinkle grated Gruyere cheese and butter flakes.
Do Browning in the oven at moderate heat.
Accompanying wines: Roero Arneis DOC, Colli Orientali Del Friuli Malvasia Istriana DOC, White WINE DOC Cerveteri
Ingredients and dosing for 4 persons
- 4 spider crabs
- 50 g of gruyere cheese
- 2 egg yolks
- 1 glass of brandy
- Butter
- Bechamel
- Salt