Stuffed Crabs

Before starting this Stuffed Crabs recipe, make sure you have organised the necessary ingredients for the court-bouillon.

Peel the carrots and cut into big chunks.

Peel the onion and the shallot, and cut in half. Stud the onion with the cloves.

In a stock pot or casserole, fill with water and add the carrots, shallot, onion and peppercorns.

Season with salt and Espelette pepper.

Bring to a boil and let simmer for about 10 minutes.

Using a skimmer, remove the fat from the court bouillon.

Immerse the live crabs. If the claws are bound with plastic strings, make sure you remove them before boiling, as they would give a bitter taste.

Let simmer for about 10 or 12 minutes.

When cooked, remove the crabs...

... then transfer on a baking sheet to let cool.

Open the shells without completely breaking them and extract the meat. Extract the meat from the claws, the legs and the body.

You can keep the red roe.

Transfer the crab meat in a bowl.

Using scissors, trim the shells.

For the preparation of the stuffing: Organise all the necessary ingredients.

Peel the carrots...

... and slice thinly, using a mandolin slicer, to a thickness of 2 or 3mm.

Cut each slice into thin strips to create a julienne.

Peel the potatoes and slice thinly, using a mandolin, to a thickness of 2 or 3mm.

Cut each slice into thin strips to create a julienne.

Peel the garlic and chop finely.

Peel the onion and chop finely.

In a saucepan or sauté pan, melt 20 grams of butter with 5 cl of olive oil.

Add the potato and carrot julienne and sweat for 7 or 8 minutes.

Stir frequently so the vegetables do not brown. They should become soft and translucent.

Add the onion and garlic...

... and if you wish, add some bacon (optional).

Pluck the leaves off a prig of thyme and add to the pan. Season with salt and ground pepper.

When the vegetables are cooked, transfer into a large dish and leave to cool.

Add the cold vegetables to the crab meat.

Soak the stale bread in a small amount of milk.

When the bread has soaked up the milk, strain with your hands and add to the stuffing.

Combine all the ingredients gently.

Make sure the preparation does not turn into a mash. You should be able to distinguish all the different ingredients in the stuffing.

Add the egg yolk and combine gently. Adjust the seasoning if needed.

Fill one crab shell with the stuffing.

Repeat the same operation with the other crab shell.

Cover the top with breadcrumbs. Press with your hand to make the breadcrumbs stick to the stuffing.

Place the stuffed crabs on a baking sheet and sprinkle small knobs of butter on the surface of the crabs.

Bake at 180-200°C (gas 4-6)...

... until golden brown. Serve straight out of the oven.
Bon appétit!