8 crabs (850g total) with shell, head and pinfeathers
Salt and pepper to taste
5 sprigs of rosemary
150g melted butter
1/2 cup grated Parmesan cheese (200g)
1/2 cup chopped fresh parsley
2 small stalks of thyme, chopped
8 crabs (850g total) with shell, head and pinfeathers
Salt and pepper to taste
5 sprigs of rosemary
150g melted butter
1/2 cup grated Parmesan cheese (200g)
1/2 cup chopped fresh parsley
2 small stalks of thyme, chopped
In a large pot, cook the crabs in boiling salted water with 2 sprigs of rosemary for five minutes
Drain and, using scissors, cut off the belly membrane from each crab
With a small knife, remove the meat from the shell and reserve
In a bowl, mix together 100g butter, Parmesan cheese, half the parsley, thyme, salt and pepper to form a coating
Fill the crab cavities with half of that coating and place them in a baking dish with the remaining rosemary sprigs
Douse with the remaining butter and bake in a preheated oven (400°F) for five to ten minutes or until the coating is golden
Serve the crabs with the remaining coating and any juices left in the baking dish, garnished with the remaining parsley.
