Snails with spider crabs
Ingredients for 4 people
1kg cleaned snails • 1/2 kg spider crabs and crabs legs and claws • vegetable mix for soup (carrot, celery, leek, turnip) • 1/2 green pepper • 1 onion • 3 ripe tomatoes • 2 head of garlic • 2dl white wine • 1 chilli pepper • 4tbsp olive oil • salt
1. The previous day, wash the snails and put them in a pan to cook over low heat for 30 minutes, with the vegetables, 1tbsp salt and covered with cold water. Leave to cool in their water.
2. Cut the crabs in two halves. Peel and chop the onion and garlic finely. Chop the green pepper and tomatoes.
3. Heat the oil in a clay pot and fry the chopped vegetables. Cook over low heat for 15 minutes and add the chilli, crabs, legs and claws. Salt, pour in the wine and cook at a high temperature for 10 more minutes.
4. Strain the snails; add them to the sauce with a ladle of stock and leave to cook at high temperature for 10 to 15 minutes. Remove from heat, leave to cool down at room temperature. Consume the next day.
This recipe was made with “crancs peluts”, which nowadays is a protected species of crab. Some people prepare it with “cranca”, spider crab, crushing its guts as it gives a lot of taste to the dish. Others like to thicken it with a slice of toasted round loaf.
See all Menorcan recipes.