Stuffed crabs

Preparation:

Preparation: Peel and finely chop the garlic and onion. Cut the pepper in half lengthwise, remove the stalk, seeds and white filaments and cut the pulp into cubes. Also cut the tomatoes in half, squeeze them gently to remove the seeds and the vegetation water and cut the pulp into cubes. In a pan, heat half the oil and brown the garlic and onion. Then add the diced pepper and tomato, the spider crab pulp and cook over high heat until the preparation thickens. Salt and pepper. In a saucepan, melt the butter, add the flour and mix vigorously with a wooden spoon. Pour in the milk, a little at a time and always stirring until you get a thick béchamel sauce. Incorporate the crab meat with the vegetables into the béchamel sauce, add the egg yolks and mix. Sprinkle with the chopped parsley and coriander and drizzle with the remaining oil, tabasco, salt and pepper. Turn on the oven grill. Sprinkle with half of the Parmesan cheese and breadcrumbs and mix all the ingredients. Fill the empty shells of the spider crabs with this mixture, sprinkle with the remaining Parmesan and breadcrumbs and place under the oven grill. Let it cook for ten minutes, take it out of the oven and serve immediately. Recommended wine: Cortese di Gavi.