{"id":603,"date":"2021-03-16T07:48:49","date_gmt":"2021-03-16T07:48:49","guid":{"rendered":"https:\/\/www.elcabo.es\/recetas\/?p=603"},"modified":"2021-04-30T10:43:25","modified_gmt":"2021-04-30T10:43:25","slug":"stuffed-brown-crab","status":"publish","type":"post","link":"https:\/\/www.elcabo.es\/recetas\/en\/stuffed-brown-crab\/","title":{"rendered":"Stuffed brown crab"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t20 min\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tmedium\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t650 Kcal\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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  • 2 Crabs<\/li>\n
  • 4 Eggs<\/li>\n
  • 60 g Chives<\/li>\n
  • 2 Italian green pepper<\/li>\n
  • 50 ml. Extra virgin olive oil <\/li>\n
  • 50 ml. Vinegar<\/li>\n
  • Salt to taste<\/li>\n
  • Fresh parsley to taste<\/li>\n
  • Laurel<\/li>\n
  • 300 g. Coarse salt<\/li>\n<\/ul>\n

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    How to make the stuffed brown crab<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      \n
    1. \n

      Let\u00b4s 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. <\/p>\n<\/li>\n

    2. \n

      Add the\u00a0 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.<\/p>\n<\/li>\n

    3. \n

      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.<\/p>\n<\/li>\n

    4. \n

      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.<\/p>\n

      <\/p>\n

      <\/p>\n

      <\/p>\n<\/li>\n<\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Preparation time 20 min Dificulty medium Diners 4 Calories 650 Kcal Ingredients 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 Laurel 300 g. Coarse salt How to make the stuffed brown crab Let\u00b4s start by cooking […]<\/p>\n","protected":false},"author":1,"featured_media":484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[13],"tags":[],"class_list":["post-603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-resipes"],"yoast_head":"\nStuffed brown crab - Mariscos El cabo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.elcabo.es\/recetas\/en\/stuffed-brown-crab\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stuffed brown crab - Mariscos El cabo\" \/>\n<meta property=\"og:description\" content=\"Preparation time 20 min Dificulty medium Diners 4 Calories 650 Kcal Ingredients 2 Crabs 4 Eggs 60 g Chives 2 Italian green pepper 50 ml. 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Extra virgin olive oil 50 ml. Vinegar Salt to taste Fresh parsley to taste Laurel 300 g. 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