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Method :
Place the crabs in a large pan of boiling water, add the vinegar and
boil for 5-10 minutes, depending on the size of the crabs. Carefully
extract, and flake, all the meat from the body and claws, discarding all
extraneous matter.
Wash the back shells in salted water and set aside. Cut the potatoes and
tomatoes into small dice, chop the onion and crush the garlic. Beat the
eggs. Heat half the lard in large frying pan and fry the diced potato
until golden, then remove and set aside.
Place the onion and garlic into the pan and saute for 3-4 minutes.
Replace the potato, add the tomato and crab meat and season to taste
with salt and freshly ground black pepper. Cook for a further 3-4
minutes, stirring frequently, then remove the mixture from the pan,
crush with a wooden spoon and place into the crab shells.
Heat the remaining lard in another large frying pan and pour in the
beaten egg. Tilt the pan to spread the egg evenly and when half set
carefully place the stuffed crab shells, upside down, on top of the egg.
Fry until the egg is fully cooked and serve immediately.
Serves 4
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