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Crab filled apple with sea urchin roe sauce


(Votes count 1513)

(Rating average 3,01)

This is a highly original and very Asturian dish, because you mustn’t forget that Asturias is both an apple and shellfish paradise. Start off by sautéing the finely diced onion in oil.


Then cook the crab in plenty of salted water for around fifteen to twenty minutes, depending on how big it is. Remove all the meat from the crab, which we hope will be plenty, because, as you know, shellfish is a lottery, sometimes they come full of meat and sometimes full of water.

Add the crab meat to the pan and then the tomato, salt and pepper and reduce. You then proceed to fill the apples with this mixture after peeling and coring them. For the sea urchin sauce, open these taking care not to prick yourself on the spines, and remove the contents. Place this in a pan and heat along with the cream. Then place the apples in this sauce and bake in the oven at 150º C for about eight minutes.

You can now present the dish. Place the apples in a serving dish and add the sauce which you have previously reduced at least by half, as it will then be creamier, thus guaranteeing greater success for your dish.

Where to try it

If you think this dish is too much work, they prepare it superbly at the restaurant V. Crespo.
Crab filled apple with sea urchin roe sauce
  • 4 apples
  • 1 crab
  • ½ onion
  • 25 gr. ketchup
  • 6 sea urchins
  • ¼ l. whipping cream
  • White pepper
  • Parsley
  • Olive oil
  • Salt