Basque Stuffed Crab {shangurro} I

Serving Size : 4
Ingredients

for prepare Basque Stuffed Crab {shangurro} I

:

Amount	Measure	Ingredient - Preparation Method
4		Giant crabs
2	medium	Onions - minced
2		Garlic cloves - minced
5	tablespoons	Olive oil
2		Tomatoes, red ripe - peeled and chopped
2	tablespoons	chopped Parsley
1	cup	Dry white wine
2	teaspoons	Salt
2	teaspoons	Sugar
1	pinch	Cayenne pepper
1/2	cup	Dry bread crumbs
1/4	cup	Butter

Cook crabs by plunging them alive into boiling salted water (sea water if possible) and boiling them for half an hour. Let them cool. Remove all the meat, taking care not to mix in any small particles of shell. Save the body shells. Fry the minced onion and garlic very slowly in olive oil. When they begin to take on color, increase the heat. Add tomato. Let liquid evaporate. Add parsley and wine. Cook over a hot fire for 2 to 3 minutes until alcohol has evaporated. Force all the juices and internal parts of the crabs through a colander. Blend the strained mixture into the sauce with salt, sugar, and cayenne. This much can be prepared in advance. Before serving, heat crabmeat in sauce, fill cleaned body shells of crab, sprinkle tops with bread crumbs, dot with butter, and brown in 400 degree oven. Comments: The giant crab of the Basques weighs 5 pounds or more. The above recipe, which is from Cassa Nicolasa of San Sebastian requires live crab. It is served with plain boiled rice - see "Basic Recipe For Plain Boiled Rice" which is included in this database. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-21-1995

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