Centolla in White Wine Sauce

Centolla in White Wine Sauce

In this dish, the crab is prepared in a delicate white wine sauce, allowing the natural flavor of the crustacean to shine.

Ingredients (serves 6):

• 2 kg crab meat (from the legs and shell)
• 400 ml dry white wine
• 3 onions
• 20 g butter
• Parsley
• Salt
• Ground white pepper

Instructions:

1. Ensure the crab is fully thawed. Ideally, thaw it overnight in the refrigerator. If not possible, thaw it in lukewarm tap water.

2. In a large pot or skillet, melt the butter over medium heat. Add the onions and sauté until translucent (about 5-7 minutes).

3. Once the onions are translucent, pour in half of the white wine. This will deglaze the bottom of the pan, intensifying the flavors and helping to form the sauce.

4. Let it boil for a couple of minutes to allow the alcohol from the wine to evaporate.

5. Add the crab meat and the remaining white wine. While it simmers for approximately 8 more minutes, chop the parsley and add it to the mixture.