Basque Stuffed Crab (4)

A Spanish way with crab from Elizabeth Lambert Ortiz’s ” The food of Spain and Portugal”.

Basque Stuffed Crab (4)
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Basque Stuffed Crab (4)
Print Recipe
  1. Heat the oil in a frying pan and saute the onion and garlic over a very low heat untilthe onion is soft.
  2. Add the tomatoes, increase the heat and cook until the mixture is thick and well blended. Add the parsley, wine , sugar, salt and pepper plus a dash of cayenne and cook for 3-4 minutes over a moderate heat.
  3. Add the shredded crab meat and cook for 3 minutes more.
  4. Pile the mixture into crab shells or gratin dishes. Sprinkle with the breadcrumbs and dot with butter. Bake in a preheated oven 200 C, 180 Fan, Gas 6 for about 10 minutes until the top is lightly browned.
  5. Serve with a mixed green salad and a crisp dry white wine.
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