Preparation

Cook the crab in salted water and grains of black pepper for 15 minutes.

Drain and let cool.

Remove the meat from the carcass and set aside with the legs, choosing all the meat well, taking advantage of everything from the inside except the gut, the gills and the bag.

In a bowl, crush the meat and the liquid (reserve just a little of the liquid to use later), add the finely chopped onion, the chopped boiled egg, 1 of the two tablespoons of chopped parsley, the pitted black olives, crumbed corn bread crumbs, olive oil, vinegar and mix very well.

Season with salt and pepper and pour this filling into the crust of the crab.

Sprinkle with breadcrumbs, sprinkle with a few drops of crab liquid and brown in a very hot oven.

Garnish with shrimp kernels and the remaining chopped parsley.

Ingredients

  • 2 (soup) of vinegar
  • 2 (soup) of parsley
  • 3 (soup) of olive oil
  • 50 grams of black olives
  • 200 grams of bread crumbs
  • shrimp kernels
  • peppercorns
  • 1 crab
  • breadcrumbs
  • 1 onion
  • 1 egg
  • salt