COMO COCER, ABRIR Y PREPARAR CENTOLLO O CENTOLLA | Cook, open and prepare a spider crab

centollo

💰Cheaper: blue crab

Blue crab is more accessible and affordable while providing a similar taste.

Fill a large pot with enough water to cover the centollo and add 50 grams of salt per liter of water.

Add 2 bay leaves to the water.

When the water is warm, carefully introduce the centollo with its legs facing up to retain the broth inside.

Once the water begins to boil, cook for exactly 15 minutes per kilogram of centollo (for a 1.2 kg centollo, cook for 16 minutes).

After cooking, remove the centollo from the pot and let it cool slightly.

Remove the top shell by holding the centollo with one hand and placing the shell on a hard surface, then take off the tongue and clean the inside.

Remove the legs one by one with a slight twist.

Discard the gills and eyes as they contain sand and have a bitter taste.

To extract the meat, cut the white hard cells in the body and remove the meat carefully.

Optionally, place the meat back into the cleaned shell with some of the broth or serve it on a plate with the shell and legs for presentation.

Break the legs with a small hammer for easier eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens