Spider-crab is one of those products you must taste if you visit this area. In this preparation it is boiled in a three vegetables broth. A delicatessen to go with a Sauvignon Blanc wine.
for 2 portions
| 300 g. | FRESH SPIDER-CRAB RAW LEG |
| 50 g. | CELERY |
| 50 g. | LEEKS |
| 100 g. | ONIONS |
| n/a | LAUREL |
| 1 unit | LEMON |
Potatoes au gratin
| 200 g. | POTATOES |
| 100 g. | REGIANO CHEESE |
Paprika oil
| n/a | PAPRIKA |
| 30 cc. | OLIVE OIL |
| 20 g. | THYME, ROSEMARY, FRESH OREGANO |
Place on a pan water, vegetables cut in Brunoise, laurel and lemon juice. Boil and when it’s done, low heat at minimum. Place the king spider crab and cook till they are very juicy Save.
Potatoes au gratin
Wash the potatoes well and whiten them whole. The cut in slices, mix them with herbs, garlic and lemon zest, then au gratin with cheese on top.
Make a paprika oil.
The spider crab meat is very delicate and must be handled softly. Cook at low temperature of 80ºC.
The spider crab is one of the famous crustaceous from Patagonia, especially from the Tierra del Fuego province. The meat we find below its shell, as well as its sticks, is delicious. It’s ideal to taste in meals without very substantial sauces, as not to darken its flavor.
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