Stuffed Rock Crabs au Gratin

Combining crab with the richness of cognac, this recipe is a simple and easy way to prepare this seafood delicacy.

Ingredients:

4 rock crabs*
1 onion
5 oz. mushrooms
3 tbsp butter
3 tbsp cognac or brandy
1 tomato, blanched, skinned and chopped
1 tsp curry
Salt to taste
½ cup fresh breadcrumbs
1½ cups cheese

You may also use toad crab or snow crab in this recipe.

*Also known as common crab

Method:

Clean and scrub crabs. Cook in seawater (or very salty water) for 10 to 15 minutes, depending on their size. Separate meat from shells, saving the tomalley (yellow-green in colour). Clean shells (backs) thoroughly for filling.
Sauté butter, onions and mushrooms. Deglaze with cognac or brandy. Add tomatoes and curry. Season and mix in crab tomalley.
Mix with crabmeat and pile crab mixture into crab shells.
Sprinkle with breadcrumbs and cheese.
Place under grill until browned.

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Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: Serves 4

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This recipe was created by Chef Yvan Belzile for Exploramer as part of their Fourchette Bleue (literally "blue fork") program that promotes sound management of marine resources. This accreditation program encourages restaurants and fish markets that are committed to the sustainable development of the St. Lawrence to diversify consumption of seafood. This in turn leads to the diversification of fishing activities, with the aim of avoiding the overfishing of certain species.

This initiative is in line with Exploramer's mission of promoting and preserving the St. Lawrence environment. Exploramer offers its visitors the opportunity to discover the St. Lawrence via an aquarium, a museum, sea excursions and an educational program.

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Stuffed Rock Crabs au Gratin

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