Ingredients:
1 1/2 kg of medium-sized crab
1/4 cup olive oil
1/2 cup dry white wine
1 1/2 liters of water
1 1/2 tablespoons salt
1/4 cup freshly squeezed lemon juice
1 medium onion, chopped
4 tomato halves, seeded and chopped
2 cups heavy cream, fresh
3 spoonfuls prepared mustard
Ingredients:
1 1/2 kg of medium-sized crab
1/4 cup olive oil
1/2 cup dry white wine
1 1/2 liters of water
1 1/2 tablespoons salt
1/4 cup freshly squeezed lemon juice
1 medium onion, chopped
4 tomato halves, seeded and chopped
2 cups heavy cream, fresh
3 spoonfuls prepared mustard
Preparation:
1
Clean the crab, reserve the shells, and discard the head
In a medium saucepan, heat half of the olive oil over medium heat
Add the crab shells and fry for two minutes
Add the white wine and let it evaporate
Add the water and reduce the heat
Simmer for 20 minutes
Remove from heat and blend in a blender
Strain through a fine-mesh sieve and reserve
2
Season the cleaned crab with salt and lemon juice
In a saucepan, heat the remaining olive oil over medium heat
Add the onion and fry until soft
Add the tomato and simmer for five minutes or until the tomato is tender
Add the crab and cook for five minutes or until it turns pink
Remove from heat and transfer to a blender
Blend with the reserved broth, warmed through, until smooth
Return to the saucepan, add the heavy cream, and warm over low heat
Add the mustard and stir
Serve.
