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.
Ingredients
- 2 tbsps olive oil
- 1 medium onion peeled and chopped
- 2 plump cloves garlic peeled and crushed
- 4 tbsps finely chopped carrot
- 6 tbsps Tomato Sauce
- 4 tbsps fish broth
- 1/4 cup spanish brandy
- 1/4 cup white wine
- 4 tbsps minced parsley
- sea salt and black pepper
- cayenne
- 1/4 tsp Tarragon
- 1 lb cooked crabmeat brown and white
- breadcrumbs
- butter
Servings:
Instructions
- 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.
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