Stuffed crab with peppers and saffron rice
Instructions
Bake the crab in the broth for 5 minutes.
Clean it up and gnawed.
Brown the chopped onion, add the rice, toast and sprinkle with white wine.
Add the julienned bell pepper and cook adding the broth.
Towards the end add the crab pulp and saffron.
Stir in butter and fill the shell of the crab.
Bake at 180 degrees for 5 minutes.
Ingredients and dosing for 4 persons
- 500 g of crab
- 100 g of carnaroli rice
- 100 cl of fish broth
- 1 sachet of saffron
- 20 g of butter
- 1 pepper
- 1 red onion
- 10 cl of white wine
- Salt
- Pepper