Nutrition · per serving · Estimate
362 kcal
Protein
23 g
Carbs
28 g
Fat
17 g
Macronutrients
Protein23 g
47% RI
Carbs
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362 kcal
23 g
28 g
17 g
47% RI
Download RecetteClic, free to start.
Cook it in the app
Free to start
Place the live crab in a pot of cold water or, if it is already dead, in boiling water; salt the water and cook it until a potato used as a test is tender.
When it has cooled enough to handle, remove the legs, separate the meat from the shell, and collect the body meat and the claw meat.
Flake the crab meat and mix it with the crumbled broa, chopped onion and parsley, white pepper, sliced black olives, olive oil, Port, and milk.
Fill the shell with the mixture, or transfer it to a saucepan and simmer over very low heat, stirring constantly with a wooden spoon.
6 minIf the mixture was cooked in a saucepan, return it to the shell when serving.
Sprinkle with crumbled hard-boiled egg yolk and decorate with sliced hard-boiled eggs and a few black olives, then let cool slightly before serving.
11% RI
9% RI
24% RI
18% RI
20% RI
67% RI
24% RI
22% RI
16% RI
22% RI
42% RI
12% RI
22% RI
10% RI
7% RI
104% RI
12/12 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
