Cook the crab in a large pan full of boiling salted water for 10 minutes. Allow to cool and then remove the crab meat from the shell and claws.
Dice the shallots and fry until golden in a little olive oil. Add the wine and vermouth and then the cream and saffron. Season and cook over a medium-low heat for 10 minutes.
Finely dice the garlic cloves, onion and leeks and fry until golden in a frying plan. Season and cook for a further 5-8 minutes. Add the crab meat, heat through, and then flambé with the brandy. Finally, add the tomato sauce and cook gently for another 5 minutes.
Lay out the sheets of filo pastry and divide the crab mixture between them. Fold the pastry up around the mixture to form a parcel and tie with kitchen string. Put the four parcels on an oven tray and bake for 6-8 minutes at 180ºC or until the pastry is golden. Cover the bottom of a serving dish with the sauce and arrange the crab parcels on top. Decorate with a sprig of parsley.
For 4 people:
4 sheets filo pastry
2 garlic cloves
1 glass tomato sauce
1 small glass brandy
Extra virgin olive oil
For the sauce:
1 litre cream
1 glass Yzaguirre Reserva dry vermouth
1 glass dry white wine
A few strands of saffron