Ingredients

• 250g/9oz picked spider crab meat
• shell reserved
• olive oil
• 3 garlic cloves
• sliced
• 1 banana shallot
• very finely chopped
• Txacoli wine for deglazing (or use a dry
• sparkling white wine)
• 50ml/2fl oz brandy
• 250g/9oz cherry tomatoes
• 1 small sourdough
• inside only (discard the crust)
• broken into fine breadcrumbs
• 1-2 tbsp sriracha hot sauce
• to taste
• 50g/1¾oz butter
• small handful of chopped fresh parsley
• pinch sea salt
• 500g/1lb 2oz secreto Iberico (a pork cut
• taken from between the shoulder blade and the loin)
• 1 free-range egg
• fried
• to serve
• handful of beetroot leaves
• to garnish

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• In a hot wok
• cook the crab shell with a little olive oil for a few minutes. Remove the shell then add the garlic and shallot to the pan
• with more oil if required. Cook until softened. Deglaze the pan with the wine and brandy. Tip the pan into the flame to flambé (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cherry tomatoes and cook until they break down.
• Add the spider crab meat
• breadcrumbs
• hot sauce and season with salt. Heat until warm then add the butter and parsley.
• Place back into the shell and bake until golden-brown on top.
• In a frying pan cook the secreto Iberico in a drop of oil until golden-brown and medium rare.
• To serve place the crab shell on the plate and top with the egg. Cut the pork into strips and place alongside the crab with the beetroot leaves.