Recipes
Brick dough bags filled with Spider Crab
INGREDIENTS 4 people
500 g crumbled spider crab.
8 brick dough sheets.
1 chopped onion.
1 chopped leek.
2 chopped cloves.
50 g home-made fried tomato.
60 g brandy.
Extra virgin olive oil.
Salt.
PREPARATION
Fry gently the garlic, onion and leek in a little of olive oil. Once the vegetables are poached, add the crumbled spider crab (white meat and coral) and season. Add the brandy and flambé it. Add the home-made fried tomato and boil for 5 minutes.
Put the stuffing on the brick dough sheets with a spoon, make small bags with it and tie them with a string. Put parchment paper on a tray and put the small bags on it. Cook them in the oven at a 200º C for 6-8 minutes (until they are brown).
