Dressed spider crab with sweet pear mustard

Method

1. For the sweet pear mustard: in a saucepan, boil the pears in their own weight of Muscat grape juice, with the cloves, a cinnamon stick and the lemon zest. Add the mustard, sugar or honey and, when the syrup forms threads from the spoon, remove from the heat and leave to cool.

2. In a sterilised jar, lay out the pear quarters. Cover with the remaining syrup, mixed with more mustard to taste.

3. For the crabs: boil the spider crabs for approximately 30 minutes, with or without the herbs, as you wish.

4. When a greyish froth begins to form on the surface of the water, remove the pot from the stove and leave to cool.

5. Remove the crab meat from the shells, setting aside the meat from the body and claws. Discard the eggs, blackish and 'furry' parts. Thoroughly wash the shells in order to bring out their bright red colour.

6. Season the meat with oil, lemon juice, a little chopped parsley and salt and pepper. Fill the shells with mixture.

7. Serve cold, or heat quickly under a grill. Garnish with parsley leaves and the sweet pear mustard.