Michael O’Hare baked spider crab recipe on Saturday Kitchen

Michael O’Hare serves up a tasty Spanish-inspired baked spider crab dish on Saturday Kitchen.

The ingredients are: 250g picked spider crab meat, shell reserved, olive oil, 3 garlic cloves, sliced, 1 banana shallot, very finely chopped,Txacoli wine for deglazing (or use a dry, sparkling white wine), 50ml brandy, 250g cherry tomatoes, 1 small sourdough, inside only (discard the crust), broken into fine breadcrumbs, 1-2 tbsp sriracha hot sauce, to taste, 50g butter, small handful of chopped fresh parsley, pinch sea salt, 500g secreto Iberico (a pork cut, taken from between the shoulder blade and the loin), 1 free-range egg, fried, to serve and handful of beetroot leaves, to garnish.

One thought on “Michael O’Hare baked spider crab recipe on Saturday Kitchen

  1. Just seen Michael O’Hare’s spider crab recipe. I get small spider crabs from a friend when in France but I have no idea which bits to keep and which to discard – I tend to be so cautious I end up with very little meat. where can I find good directions on preparing these crabs?

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