A Spanish way with crab from Elizabeth Lambert Ortiz’s ” The food of Spain and Portugal”.
Ingredients
- 3 tbsps olive oil
- 2 medium onions peeled and finely chopped
- 8 oz tomatoes peeled, seeded and finely chopped
- 2 tbsps chopped parsley
- 1 cup dry white wine
- 1 tsp sugar
- sea salt and black pepper
- a dash cayenne
- meat from 2 large crabs or 1 lb frozen crabmeat
- 2 oz dry breadcrumbs
- butter
Servings:
Instructions
- Heat the oil in a frying pan and saute the onion and garlic over a very low heat untilthe onion is soft.
- 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.
- Add the shredded crab meat and cook for 3 minutes more.
- 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.
- Serve with a mixed green salad and a crisp dry white wine.
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