|Preparation time||30 min|
|Cooking Time||15 min|
|Ready In||45 min|
|Level of Difficulty||Easy|
Portuguese stuffed crab, also known as "sapateira recheada," is a popular seafood dish in Portugal. The dish typically features a cooked crab that is opened and stuffed with a mixture of breadcrumbs, crabmeat, spices, and sometimes vegetables such as onions, tomatoes, and peppers. The stuffing is often moistened with mayonnaise or a mixture of olive oil and vinegar.
The stuffed crab is then baked in the oven until the filling is golden brown and crispy. It is commonly served as a main course, accompanied by a salad or other side dishes.
In Portugal, this dish is often enjoyed in coastal towns and fishing villages, where fresh seafood is readily available. It is a staple of Portuguese cuisine and is enjoyed by locals and visitors alike.
- Boil the crab in the water with the salt, bay leaf, onion skin and bunch of parsley for 15 minutes.
- Let it cool completely on ice.
- Open the crab, separate the claws and remove and discard the lungs and appendices that look like feathers.
- Place the chopped insides of the crab, the grated egg, onion, parsley, pickles, vinegar, pepper, breadcrumbs and mayonnaise in a bowl.
- Mix well and check if the seasoning and consistency are okay.
- Store in the refrigerator until serving time.
- When serving, stuff the crab shell with the mixture and accompany with toast.