Crabs recipe with orange blossom petals

Ingredients to make Crabs with orange blossom petals:

• 6 liters of orange blossom sauce
• 1 kg of crabs
• 1/2 bottle of cava
• 12 strands
• 200 gr of orange blossom
• 100 gr of mandarin rind cut into sticks
• 20 gr of dry moixerons or carreroles
• 2 shallots or shallots, which is the same
• 1/2 glass of cava
• 50 grams of butter
• 1 glass of sparkling white wine
• 100 gr of fresh cream

How to make Crabs with orange blossom petals:

1. Crush the saffron in a mortar until it is reduced, almost to a powder.
2. Dilute it in the Cava.
3. Pour the mixture into a “pole” (deep frying pan) and raise the heat.
4. When it starts to boil, add the crabs, cover, and wait for the cava to evaporate.
5. When this is going to happen, add the orange blossom sauce in the aforementioned amount.
6. Orange blossom petal sauce: in the glass of sparkling wine, soak the senderuelas.
7. When they have been soaked and are tender, remove them.
8. Add to the remaining wine the mandarin sticks and raise the heat so that it cooks for about 10 minutes. In the “poele” of yore, add the butter and poach the shallots, once finely cut.
9. Once these are transparent, add the orange blossom petals and, raising the heat, let them cook for about five minutes.
10. Then add the senderuelas and the cava.
11. If you have leftover wine, add it too) Add the fresh cream.
12. Let cook the whole thing for 10 minutes.