1½ lbs of crab, whole and washed thoroughly
¼ handful of breadcrumbs

The Sauce:
1 cup of tomato sauce
½ cup of cognac
Pinch of tarragon
½ onion, finely chopped
3 tablespoons of butter
¼ cup of olive oil

METHOD

Bring a saucepan full of water to boil and add some salt.

Place the crab in the water and leave to boil for around 20 minutes.

Remove the crab from the water and leave to cool.

Remove the meat from the shell and legs and place on a plate.

Make sure that the shell is whole because this is needed for serving the crab. Wash the shell thoroughly and put to one side.

Heat the oil and butter in a frying pan and gently fry the onions.

When the onions start to brown add the crabmeat and fry for a minute. Add the cognac and flambé.

Add the tomato sauce and the tarragon and cook for 3 minutes.

Place the filling in the crab shell and sprinkle breadcrumbs all over it.

Place on a roasting dish and place under a hot grill for a few minutes.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS