Patagonia, June 19 2018
Home > Patagonian Cooking > Fueguin spider crab

Fueguin spider crab

This unique regional dish is ideal to be tasted on the beginnings of autumn. Invite your senses with this recipe from the book La cocina del fin del mundo by Jesús Fernández.

Ingredients

Spider crab 1kg.
Median onions 4.
Milk cream 250 grs.
Ketchup 1 spoonful.
Rice 200 grs.
Butter 50 grs.

Preparation

Put the butter on a pan, add the minced onion fry lightly, add the spider crab and cook a minute, therein after add the cream, cooking two minutes more. Before removing from the flame incorporate the ketchup, mixing until getting a pink sauce. In a pot apart, boil rice (necessary quantity). Once rice is just right, put on a plate in the form of crown and add the sauce with the spider crab in its interior. Serve…

Comments

3 Responses to Fueguin spider crab

  1. Marcelo says:

    ¿Pero cómo se cocina la centolla? ¿Se hierve? ¿Por cuánto tiempo?

  2. KLAUS KLEINUBING says:

    DESEJO IR A USHUAIA E A TERRA DO FOGO SOMENTE
    PARA ESPERIMENTAR A CENTOLLA ARGENTINA
    QUANTO CUSTA UMA CENTOLLA DE 1 KG,POR EXEMPLO?
    SEI QUE NO CHILE HA TAMBEM MUITAS CENTOLLAS
    MAS EU QUERIA CONHECER A PATAGONIA ARGENTINA
    E CONHECER OS MARISCOS E TUDO MAIS.MEU
    ENDEREÇO RESIDENCIAL:RUA CAPITAO PADILHA,141,
    JARDIM CASCATA,PORTO ALEGRE,RIO GRANDE DO
    SUL,BRASIL CEP 91710-100 E MEUS TELEFONES
    PARA CONTATO:51 33155010/93177362.AGUARDO
    ABRAÇOS

  3. fabian says:

    muy bueno yo le agregue vino blanco una delicia

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