If using a whole crab, cook it in boiling salted water until done. Once cooled, extract the meat from the claws, legs, and body, ensuring all shell fragments are removed. Set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, leek, and garlic, and sauté until translucent.

Incorporate the green and red bell peppers, continuing to cook until softened.

Stir in the chopped tomatoes, allowing them to break down and meld with the other vegetables. Pour in the brandy, carefully flambéing to burn off the alcohol, followed by the white wine. Let the mixture simmer until most of the liquid has evaporated.

Fold the reserved crab meat into the vegetable mixture, ensuring it is evenly distributed. Sprinkle in the breadcrumbs and chopped parsley, stirring to combine. Season with salt and freshly ground black pepper to taste.

Preheat your oven to 180°C (350°F). Transfer the crab mixture into a baking dish or back into the cleaned crab shell for a traditional presentation.

Bake for approximately 15 minutes, or until the top is golden and slightly crisp.

Remove from the oven and let it rest for a few minutes. Serve warm, garnished with lemon wedges on the side.