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|Hard-shelled crab/1/4 lb. canned crab||120 Gram|
|Garlic||1⁄2 Clove (2.5 gm)|
|Olive oil||2 Tablespoon|
|Cognac||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||2 Tablespoon|
Calories 198 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 44.4 mg14.8%
Sodium 140.5 mg5.9%
Total Carbohydrates 9 g3%
Dietary Fiber 1.2 g4.7%
Sugars 2.2 g
Protein 7 g14.4%
Vitamin A 9% Vitamin C 8.7%
Calcium 9.1% Iron 3.4%
*Based on a 2000 Calorie diet
Use sea water if available; if not, add a little green vegetable to the cooking water.
Boil Crab 15 minutes.
Remove and allow to cool.To clean, break off claws, remove back, and scrape out' all spongy parts underneath.
Cut out small apron-shaped section on.
underside of crab.
Crack legs and scrape out meat.
Remove meat from shell; drain out and save any juice.
The foregoing can be done in advance of cooking if more convenient.
Heat olive oil, fry chopped onion; when onion turns golden, brown garlic clove.
Off the fire, stir in paprika.
Return to fire.
Pour in cognac and let alcohol evaporate.
Add juice from crab shell (or can) and crabmeat.
Fill crab shell with mixture, dot with butter, sprinkle with bread crumbs, and put in top part of hot oven for about 10 minutes or until browned.
If you have not used live crab, substitute individual ramekins or scallop shells for crab shell.