Baked spider crab
- 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
Preheat the oven to 220C/200C Fan/Gas 7.
In a hot wok, cook the crab shell with a little olive oil for a few minutes. Remove the shell then add the garlic and shallot to the pan, with more oil if required. Cook until softened. Deglaze the pan with the wine and brandy. Tip the pan into the flame to flambé (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cherry tomatoes and cook until they break down.
Add the spider crab meat, breadcrumbs, hot sauce and season with salt. Heat until warm then add the butter and parsley.
Place back into the shell and bake until golden-brown on top.
In a frying pan cook the secreto Iberico in a drop of oil until golden-brown and medium rare.
To serve place the crab shell on the plate and top with the egg. Cut the pork into strips and place alongside the crab with the beetroot leaves.