Stracciatella with crab meat

Stracciatella with crab meat

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Ingredients

Quantity Ingredient
8 blue swimmer crabs
1 litre fish stock or light chicken stock
4 eggs
salt and pepper

Method

  1. Steam the crabs for 5 minutes. You may have to steam them in two batches, depending on the size of your steamer. Leave them to cool, then pick all the meat from the shells and claws. Reserve until you are ready to eat. Heat the stock in a large saucepan. Taste to ensure it is well seasoned, and adjust if necessary. In a separate bowl, beat the eggs together briskly. Season well with salt and pepper.
  2. Divide the crab meat between 4 serving bowls. Remove the hot stock from the heat and pour in the eggs in a slow steady stream, stirring all the while. They will quickly set in the heat. Pour the stracciatella into the serving bowls.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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