DELICRAB COOKBOOK

INGREDIENTS (for 4 people):

• 200 g of Txangurro
• 150 g of peeled white prawns
• 3 small onions

• 6 red peppers
• 4 eggs
• 250 ml of nothing
• Salt and pepper to taste)

For the dough quiche

• 90 g butter
• 200 g flour
• 50 g water
• 1 pinch of salt
• 1 tablespoon extra virgin olive oil
• raw chickpeas (counterweight)

ELABORATION:

We took butter from the refrigerator and left at room temperature for two hours. After that time we put in a bowl and separate it with a spatula, until it is undone.
Add the flour, water, olive oil, salt and stir by hand until the mixture is well blended.
Let the dough rest in the refrigerator for 30 minutes.
Put the dough into a container base and bake at 220 degrees for 10 minutes.
Pochamos onion in a pan with olive oil. Add the prawns and peppers when the onion is poached.
In a bowl, beat the eggs with the cream. Add the crab meat (the coral head), onions, peppers and shrimp mixture.
Put the mixture of eggs, cream and other foods on the dough and put in the oven for 30 minutes at 180 degrees. We served in the container.

ADVICE:

Add baking paper over the dough and a layer of raw chickpeas on paper to make counterbalance and prevent the formation of bubbles in the dough