Cocktail of Warm Spider Crab with Saffron Pistils and Wild Fruits and Flowers

Cóctel Templado de Cangrejo con Pistilos de Azafrán y Frutas del Bosquepicón de centollo templado, pistilos de azafrán. frutas y flores silvestres

Servings: 4

Prep Time: 1 hour 10 minutes [PT1H10M]


1 spider crab weighing approx 2-1/4 lbs

1 boiled egg

1 fresh red pepper

2-1/2 oz pitted green olives

16 saffron strands

1 small onion

4 tbsp cream

2 sprigs parsley

For the vinaigrette:

1/2 cup extra virgin olive oil

2 tbsp aged sherry vinegar

3-1/2 oz wild fruits and leaves (watercress, rocket, strawberries, cranberries, etc.) and flowers in season (petunias, begonias, etc.)


Cook the spider crab in plenty of boiling, salted water for 12 minutes with a few bay leaves.

Leave to cool and peel, removing all the shell. Keep the juices from inside the body. Hard-boil the egg and set aside.

Slice the onion and raw pepper in a fine julienne and mix with the crab flesh, chopped olives and parsley. Heat the saffron strands on a sheet of thin paper placed on the hot plate, to bring out their aroma.

Place the vegetable and crab mixture in a rectangular mold. Push the cooked egg yolk through a chinois, followed by the white, and add.

Mix the ingredients for the vinaigrette, season with salt and form an emulsion.

Turn out the mold to one side of the plate. Make a base with the sauce form the shell which can be diluted with a little cream. Top the cocktail with the leaves and fruits. Dress with the vinaigrette and garnish with the saffron pistils.

Recipe courtesy of Spain GourmeTour magazine

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