📝 About This Recipe
A crown jewel of Portuguese 'Cervejarias', Sapateira Recheada is a decadent, creamy crab pate served right inside the polished shell of an Atlantic edible crab. This dish captures the essence of the Atlantic coast, blending the briny sweetness of fresh crab meat with a rich, tangy dressing of mustard, beer, and pickles. It is the quintessential celebratory appetizer, designed for sharing with friends alongside cold beer and toasted bread.
🥗 Ingredients
The Crab
- 1 piece Large Edible Brown Crab (Sapateira) (approx. 1.2kg to 1.5kg, preferably female for more roe)
- 2 tablespoons Sea Salt (for the boiling water)
- 2 pieces Bay Leaf (dried)
The Filling Base
- 1 piece Hard-boiled Egg (finely chopped)
- 4-5 tablespoons Mayonnaise (high quality or homemade)
- 1 tablespoon Dijon Mustard (adds a necessary tang)
- 2 tablespoons Beer (Pilsner style) (adds the authentic Portuguese 'Cervejaria' flavor)
- 1 teaspoon Whisky or Brandy (optional, for depth of flavor)
Aromatics and Texture
- 2 pieces Pickled Gherkins (finely minced)
- 1 tablespoon Capers (drained and chopped)
- 1/2 piece Small Onion or Shallot (very finely minced)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1-2 tablespoons Panko Breadcrumbs (to adjust consistency if needed)
- 1/4 teaspoon Paprika (sweet or piquant)
- 2-3 drops Hot Sauce (Piri-Piri) (to taste)
👨🍳 Instructions
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1
In a large pot, boil enough water to fully submerge the crab. Add the sea salt and bay leaves. Once boiling, carefully place the crab in the water and cook for 15-20 minutes depending on size. Immediately transfer to an ice bath to stop the cooking process.
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2
Once the crab is cool enough to handle, remove the legs and claws by twisting them away from the body. Set these aside for later.
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3
Open the main shell (carapace) by pressing your thumbs against the tail flap and pushing the body away from the top shell. This should reveal the 'corral' (the creamy brown meat and roe).
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4
Using a spoon, scrape all the brown meat, fat, and roe from the inside of the top shell into a medium mixing bowl. Discard the grey, feathery gills (dead man's fingers) and the stomach sac located near the head.
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5
Pick the white meat from the body of the crab using a small pick or fork. Crack the large claws and legs using a nutcracker or mallet, and extract all the white meat. Roughly chop this meat and add it to the bowl with the brown meat.
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6
Thoroughly wash and scrub the empty top shell. Dry it well and set it aside; this will be your serving vessel.
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7
In the mixing bowl, mash the brown and white crab meat together with a fork. Add the finely chopped hard-boiled egg, minced onion, pickles, and capers.
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8
Stir in the mayonnaise, Dijon mustard, beer, and whisky. Mix until you achieve a creamy, spreadable consistency.
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9
Add the parsley, paprika, and piri-piri sauce. Taste and adjust seasoning with salt or more mustard if needed. If the mixture is too runny, fold in a tablespoon of breadcrumbs to bind it.
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10
Spoon the mixture back into the clean crab shell, mounding it slightly in the center for a beautiful presentation.
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11
Cover with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the pate to firm up slightly.
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12
To serve, place the stuffed shell in the center of a large platter. Arrange the cracked legs and claws around it. Garnish with lemon wedges and extra parsley.
💡 Chef's Tips
Always look for a 'heavy' crab for its size, as this indicates more meat and roe. If you find a female crab (identified by a wide, rounded tail flap), you will likely find delicious orange roe which is the secret to a rich filling. Do not skip the beer; the slight bitterness of a Portuguese lager cuts through the richness of the mayonnaise perfectly. Ensure the onion and pickles are minced as finely as possible; you want flavor in every bite without large crunchy chunks. If you prefer a smoother pate, you can pulse the brown meat and condiments in a food processor before folding in the chunky white meat.
🍽️ Serving Suggestions
Serve with plenty of 'Torradas' (thick-cut Portuguese white bread, toasted and heavily buttered). Pair with a very cold Portuguese Vinho Verde or a crisp Lager beer. Provide small seafood forks and crackers so guests can pick at any remaining meat in the smaller leg joints. A side of mixed green salad with a simple lemon vinaigrette helps balance the richness. Offer extra Piri-Piri oil on the side for those who enjoy a spicy kick.