Another Spanish recipe for stuffed crab and one I frequently return to. This is from ” The Food and Wines of Spain” by Penelope Casas, a book that will never leave my collection.
Heat the oil in a frying pan and saute the onion, garlic and carrot slowly until the carrot is tender.
Add the tomato sauce, fish broth, brandy, wine, 2 tbsps parsley, salt, pepper, cayenne and tarragon.Cover and cook for 10 minutes,
Add the crabmeat and cook for 5 minutes more.
Divide the mixture between crab shells or pots. Sprinkle with the remaining parsley and breadcrumbs. Dot with butter.
Bake at 200 C, 180 Fan for about 10 minutes or until the topping is golden. Serve with a green salad and perhaps a dry white wine.