- 2 Crabs
- 4 Eggs
- 60 g Chives
- 2 Italian green pepper
- 50 ml. Extra virgin olive oil
- 50 ml. Vinegar
- Salt to taste
- Fresh parsley to taste
- 300 g. Coarse salt
How to make the stuffed brown crab
Let´s start by cooking the crab. We need a large pot with plenty of cold water, about five liters of water and 60 g of coarse salt per liter of water.
Add the live crabs and bring to a boil. If we use frozen crabs we’ll put the defrosted crabs in when the water is boiling. Counting about 18 minutes of cooking from the water bubbling. While we cook the eggs in another container for 10 minutes.
Once the oxen are cooked, we remove them from the water and open them, removing all the meat from the interior of the shell, separating the body that we will clean from its gills, and removing its main claws. We reserve the meat in a container and add the chopped hard boiled eggs.
Next, we finely chop the chives, green peppers and parsley and add them to the previous mixture. We salt to taste and finally we make a vinaigrette with the extra virgin olive oil and vinegar, which we add to the beef and the rest of the mince. We leave 30 minutes in the refrigerator and serve by distributing the mixture over the empty shells.