Stuffed crab rolls
Instructions
Brush the crab holding it under running water, then tuffatelo in court-bouillon flavored to a boil and lessatelo for about 20 minutes.
Turn off and let it cool in its cooking broth.
Drain crab, open it from under pressing it at eye level, carefully remove all the pulp.
In a saucepan melt the butter, let it get brown finely chopped shallots, add the shredded crabmeat, stir, sprinkle the wine, let it evaporate.
Add salt a little.
Put the mixture on the slices of grilled Aubergine, roll them up and secure with a cocktail stick rolls.
Place in a pan brush of olive oil, let them warm up to moderate flame.
Arrange the rolls on serving dish.
Serve immediately.
Accompanying wines: Chardonnay DOC Lison-Pramaggiore, Montecarlo Bianco DOC, Greco Di Tufo DOC.
Ingredients and dosing for 4 persons
- 1 crab
- 8 large slices of grilled aubergines
- 50 g of butter
- Court-bouillon flavored
- 10 cl of dry white wine
- 1 shallot
- Olive oil
- Salt