Recipes

Baked spider crab

A very special set of ingredients makes this a splendid Spanish-inspired meal for two.

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Ingredients

  • 250g/9oz picked spider crab meat, shell reserved
  • olive oil
  • 3 garlic cloves, sliced
  • 1 banana shallot, very finely chopped
  • Txacoli wine for deglazing (or use a dry, sparkling white wine)
  • 50ml/2fl oz brandy
  • 250g/9oz cherry tomatoes
  • 1 small sourdough, inside only (discard the crust), broken into fine breadcrumbs
  • 1-2 tbsp sriracha hot sauce, to taste
  • 50g/1¾oz butter
  • small handful of chopped fresh parsley
  • pinch sea salt
  • 500g/1lb 2oz secreto Iberico (a pork cut, taken from between the shoulder blade and the loin)
  • 1 free-range egg, fried, to serve
  • handful of beetroot leaves, to garnish