Nic,
In Portugal spider crabs are more generally used than the edible (common) crab popular in S'pore & Malaysia. Spider crabs have beautiful shells and the "carriage" of the title refers to the shell, in which the mixture is traditionally served (rameskin dishes can be used instead).
SERVE 4
* four small fresh cooked crabs
* juice of 1/2 lemon
* 25 g onion, finely chopped
* 2 tbsp olive oil
* 1 tsp crumbled dried thyme
* 2 tbsp chopped parsley
* about 150 ml mayonnaise
* 1-2 tsp French mustard
* Cilli sauce
* salt
* fresh wholemeal breadcrumbs
METHOD
Twist off the legs and claws from the crab shells, crack open and remove the meat. Remove the white and brown meat from the shells and discard the grey sac and feathery gills. Flake the meat and mix with lemon juice.
Preheat the grill to moderate.
Fry the onion in the oil until softened.Stir in the crab meat, thyme and parsley and remove from the heat. Stir in the mayonnaise, mustard, cilli sauce and salt to taste; the consistency shud be soft.
Divide the crab mixture between the shells and sprinkle breadcrumbs over the top. Place under the grill until bubbling and golden.
