Crab au gratin

Recipe appetizers for 4 people based on spider crabs - cooking method oven.

Preparation:

Preparation: Boil the spider crabs in boiling salted water for about a quarter of an hour. Open them by forcing the opening in a circular motion with a knife. Remove the innards and stomach. Extract the white pulp and the coral (they are the eggs) from the central body, then the pulp of the claws and legs. Dissolve the coral in the brandy. Make the béchamel, add the filleted pulp, the egg yolks and the brandy. Butter the inside of the crab shells, fill them with the béchamel mixture, sprinkle with grated gruyere cheese and knobs of butter. Grate in the oven on moderate heat. Accompanying wines: Roero Arneis DOC, Colli Orientali Del Friuli Malvasia Istriana DOC, Cerveteri Bianco DOC