Spider crab in the Donostia style

Ingredients

2 spider crabs (or brown crabs)

1 large onion, finely chopped

1 green pepper, finely chopped

2 ripe tomatoes, peeled and chopped

2 cloves of garlic, minced

1 glass of dry white wine

Flour for dredging

Extra virgin olive oil

Salt and pepper to taste

Fresh chopped parsley for garnish

Instructions

1. Begin by boiling the spider crabs in boiling water for about 15 minutes, or until fully cooked. Once cooked, remove them from the water and let them cool enough to handle.
2. Once the spider crabs are cool enough, remove the meat from the legs and shell, making sure to keep it as intact as possible. Set the meat aside and discard the non-edible parts.
3. In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and green pepper, and cook until tender.
4. Add the chopped tomatoes and minced garlic to the skillet, and cook for a few more minutes until the tomatoes break down and a thick sauce forms.
5. Pour the white wine into the skillet and let it simmer over low heat until slightly reduced.
6. Add the crab meat to the sauce and mix well to coat all the meat with the sauce.
7. Season the mixture with salt and pepper to taste, and cook for a few more minutes until heated through.
8. Meanwhile, lightly dredge the crab shells in flour.
9. Stuff the shells with the crab meat mixture.
10. Place the stuffed shells on a baking tray and grill in the preheated oven at 200°C (400°F) for about 10-15 minutes, or until golden and bubbly.
11. Remove from the oven and serve hot, sprinkled with fresh chopped parsley as garnish.