crab gratin

The crab gratin is very typical of Asturias. In few places is eat crabs and shellfish and the regions washed by the Cantabrian Sea.
Due to the flavor of this sea have a special taste and prepare them as they know nobody.

Ingredients for 4 people Centollo gratin:
     1 slice of hake
     1 large crab Asturian
     1 medium onion
     salt
     1 knob of butter
     sprigs of parsley
     1 small ripe tomato
     1 glass of cider
     2 tablespoons breadcrumbs
     1 bay leaf
     1 tablespoon olive deaceitede

Development of the Spider Crab gratin recipe:
Step 1: The hake fingers melts and removes the skin and bones. Book.
Step 2: Boil the crab in salted water and a bay leaf for 15 minutes. Leave to cool in the same water. When it is warm or cold, it takes out all the crab meat and legs and reserves.
Step 3: Peel and chop onions fried in olive conaceitede skillet over low heat until the onion is well poached and transparent.
Step 4: When the onion begins to brown, add the grated ripe tomato.
Step 5: Once you are done the sauce, add the crab meat and hake and given a few laps together.
Step 6: Then the crab shell filled with this paste, sprinkle with breadcrumbs and butter pecan.
Step 7: He goes into the oven to broil, until golden and served.
The only secret to this dish is to buy fresh crab, possibly from the Asturian coast and the Bay of Biscay, as these waters give a special flavor to seafood.