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Centolla

Serves 4 Entree gluten-free, dairy-free, seafood, Fish

Centolla

Centolla, the prized southern king crab, finds its home in the frigid waters surrounding Ushuaia, known as the 'end of the world.' This delicacy graces the tables of locals not just on special occasions but as a luxurious indulgence, even on a regular Tuesday. The crab is typically boiled or steamed, letting its natural sweetness shine through with minimal adornment.

The taste of centolla is a pure expression of the sea, tender and succulent, with each section offering a burst of flavor. A squeeze of lemon and a touch of mayonnaise enhance this experience, adding brightness and creaminess without overpowering the crab's delicate essence. Salt is used sparingly, allowing the true taste of this Patagonian treasure to take center stage.

Ingredients

  • 1.5 kg (3.3 lb)king crab, in sections
  • mayonnaise — to serve
  • lemon — to serve
  • to tastesalt

Method

  1. Fill a large pot with enough water to cover the crab sections, and bring it to a rolling boil over high heat. Once boiling, add the 1.5 kg (3.3 lb) king crab sections. Ensure the water fully covers the crab to cook evenly.
  2. Reduce the heat to medium-high and allow the crab to cook until the shells turn a deep, vibrant red and the meat inside becomes opaque. This typically takes about 15 minutes, but watch for the color change as your cue.
  3. Once the crab is cooked, carefully drain the hot water from the pot using a colander, ensuring all the sections are well-drained. Allow the crab to cool slightly so it can be handled comfortably at the table.
  4. Arrange the crab sections on a large serving platter. Provide tools such as crab crackers or nutcrackers at the table for guests to crack open the shells easily.
  5. Prepare a small serving dish with mayonnaise and cut a lemon into wedges. Place these on the side of the platter, allowing guests to season their crab meat to taste with lemon juice and a touch of salt.
  6. Emphasize the natural flavors of the crab by serving it simply with the mayonnaise and lemon, without hiding it in a sauce. This allows the delicate sweetness of the crab to shine through.
  7. Serve the crab with fresh bread and a chilled white wine. The bread can be used to soak up any juices, and the wine complements the crab's rich flavor profile.