Sardines stuffed with Crab

Sardines Stuffed with Crab Recipe from Portugal - Ingredients, Tips, and More

Region / culture: Portugal | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Sardines stuffed with crab is a delicious and elegant dish that combines the flavors of fresh seafood with a crispy coating and savory stuffing. This recipe is sure to impress your guests and make for a memorable meal.

History

This recipe is a modern twist on traditional Mediterranean seafood dishes. Sardines have long been a staple in Mediterranean cuisine, prized for their rich flavor and health benefits. By stuffing the sardines with crab, this recipe adds a luxurious touch to a classic dish.

Ingredients

8 large fresh sardines (Bela-Olh are particularly good)
1 medium sized crab
2 onions
100 g carrots
100 g leeks
100 g small squash
100 g eggplant (aubergine)
2 medium tomatoes
2 cloves of garlic
2 eggs
150 g corn bread
8 oz (227 g) (2 dcl) tomato paste (Passata)
50 g breadcrumbs
50 g flour
1 lemon
8 oz (227 g) (2 dcl) extra virgin olive oil
8 oz (227 g) (2 dcl) cooking oil
2 bay leaves
chopped parsley for the garnish

How to prepare

Fill a large pot with water and season with salt and pepper. Bring to a boil.
Add the crab to the pot.
Bring the water to a boil again and cook the crab for 5 minutes on high heat.
Cool the crab and remove all of the crabmeat from the shell.
In a frying pan, add the olive oil and chopped onions, garlic, one bay leaf, crumbled corn bread, and crab meat.
Fry and mix the ingredients well.
When the mixture is cooked golden, turn off the heat and set it aside.
On a chopping board, lay out the sardines and remove the heads.
Slice open the sardines, remove the bones, and season with lemon juice, salt, and pepper.
Stuff the sardines with the crab mixture from the frying pan.
Coat the sardines in flour, dip them in whisked eggs, and then dip them in breadcrumbs.
Press the sardines slightly to close them and fry them in very hot oil.
When the sardines are fully fried, drain them on a paper towel to remove excess oil.
Boil and mash the potatoes. Add milk, butter, and one egg yolk to the mashed potatoes.
Slice the vegetables into thin strips and fry them in very hot oil.
Drain the fried vegetables on a paper towel.
Place the fried vegetables in a preheated oven to crisp them.
On a serving dish, place a mound of mashed potatoes using a 3-inch diameter metal ring to shape the mound.
Place the sardines and the crisped vegetables on top of the mashed potatoes.
Heat the tomato paste (Passata) in the frying pan, and then pour the tomato paste around the edge of the plate, forming a circle.
Garnish with chopped parsley and slices of lemon.

Variations

Substitute the crab with shrimp or lobster for a different flavor profile.
Add herbs and spices to the crab stuffing for extra flavor, such as parsley, dill, or Old Bay seasoning.

Cooking Tips & Tricks

Be sure to remove all the bones from the sardines before stuffing them to ensure a smooth eating experience.

- Fry the sardines in very hot oil to achieve a crispy coating and prevent them from becoming greasy.

- Use fresh, high-quality ingredients for the best flavor and texture in this dish.

Serving Suggestions

Serve sardines stuffed with crab with a side salad or steamed vegetables for a complete and satisfying meal.

Cooking Techniques

Be sure to fry the sardines in very hot oil to achieve a crispy coating.

- Use a metal ring to shape the mashed potato mound for a professional presentation.

Ingredient Substitutions

If fresh sardines are not available, you can use canned sardines in oil.

- Substitute the corn bread with breadcrumbs if needed.

Make Ahead Tips

You can prepare the crab stuffing and stuff the sardines ahead of time, then fry them just before serving for a fresh and crispy dish.

Presentation Ideas

Arrange the sardines and vegetables on a platter in an attractive and artistic manner for a visually appealing presentation. - Garnish with fresh herbs, lemon slices, or edible flowers for a decorative touch.

Pairing Recommendations

Serve sardines stuffed with crab with a crisp white wine, such as a Sauvignon Blanc or Chardonnay, to complement the seafood flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the sardines in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of sardines stuffed with crab contains approximately 350 calories.

Carbohydrates

This dish is relatively low in carbohydrates, with most of the carbs coming from the breadcrumbs used to coat the sardines. Each serving contains approximately 20 grams of carbohydrates.

Fats

Sardines are a good source of healthy fats, particularly omega-3 fatty acids. The olive oil used in this recipe adds additional healthy fats to the dish. Each serving contains approximately 15 grams of fat.

Proteins

Crab and sardines are both excellent sources of protein, making this dish a great option for a protein-rich meal. Each serving contains approximately 25 grams of protein.

Vitamins and minerals

Sardines are rich in vitamins and minerals, including vitamin B12, vitamin D, calcium, and selenium. Crab is also a good source of vitamins and minerals, including vitamin C, vitamin B6, and magnesium.

Alergens

This recipe contains seafood (sardines and crab), eggs, and gluten (breadcrumbs), which may be allergens for some individuals.

Summary

Overall, sardines stuffed with crab is a nutritious and balanced meal, providing a good mix of protein, healthy fats, and essential vitamins and minerals.

Summary

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Sardines stuffed with Crab. It was a warm summer day, and I was rummaging through an old cookbook that belonged to my great-grandmother. As I flipped through the yellowed pages, I stumbled upon a handwritten note tucked between the pages. It was a recipe for a dish I had never heard of before – Sardines stuffed with Crab.

Intrigued by the exotic combination of flavors, I set out to learn more about this unique dish. I asked my grandmother about it, and she told me that it was a recipe that had been passed down through generations in our family. She explained that it originated from a coastal town where my ancestors lived, and that it was considered a delicacy among the locals.

Eager to try my hand at making this dish, I set out to gather the ingredients. I went to the local fish market to buy fresh sardines and crab meat, and then to the market to pick up the rest of the ingredients – breadcrumbs, parsley, garlic, and lemon. As I gathered everything I needed, I could feel the excitement building inside me.

When I returned home, I rolled up my sleeves and got to work. I cleaned the sardines, removing the scales and guts, and then carefully stuffed them with a mixture of crab meat, breadcrumbs, parsley, garlic, and lemon zest. The aroma that filled the kitchen was intoxicating, and I knew that I was onto something special.

I placed the stuffed sardines in the oven and watched as they cooked to perfection. The smell wafting from the oven was mouthwatering, and I couldn't wait to taste the finished dish. When the timer dinged, I eagerly pulled the sardines from the oven and plated them up.

As I took my first bite, I was transported back in time to that coastal town where my ancestors had lived. The flavors of the sea mingled with the richness of the crab meat, creating a dish that was both comforting and exotic. I savored every bite, feeling a sense of connection to my heritage with each mouthful.

From that day on, Sardines stuffed with Crab became a staple in my cooking repertoire. I would make it for family gatherings, impressing my relatives with the flavors of our ancestors. I would tweak the recipe here and there, adding my own touches to make it my own.

Years passed, and I continued to make Sardines stuffed with Crab, each time feeling a sense of pride in carrying on a tradition that had been passed down through generations. I would tell my grandchildren about the origins of the recipe, sharing stories of our family's history and the importance of preserving our culinary heritage.

And now, as I sit here writing this, I can't help but feel grateful for the curiosity that led me to discover this recipe. It has brought me closer to my roots, connecting me to a time and a place that shaped who I am today. And for that, I will always be thankful.