Preparation

The crabs are cooked, after being thoroughly washed and scrubbed with a brush, in water seasoned with salt for about 20 minutes.
Once cooked, remove from heat and open, taking advantage of the filling without breaking the skin.
The meat shreds and set aside.
Bring a pan to the heat with the oil, the chopped onion and the bay leaf to sauté.
As soon as the browned onion joins the crab meat and the bread crumb soaked in hot milk.
Season with salt, chilli and beaten eggs.
Take it back to the fire to check.
Fill the crab shells with this stuffing.
Sprinkle with breadcrumbs and place in a hot oven to brown.

Ingredients

  • 200 grs of bread crumbs
  • 3 eggs
  • 1 large onion
  • 4 dl of milk
  • 1 dl of olive oil
  • 4 large crabs
  • salt q.s.
  • piripiri q.s.
  • grated bread q.s.
  • 1 bay leaf