Basque Stuffed Crab - (Shangurro) ii

Yield > 1
Keys : Crab Seafood Spanish Spain European Mediterranean
Spanish
Ingredients :
1 x Live hard-shelled crab
(or 1/4 pound canned crab)
1/2 med Onion chopped
1/2 x Garlic clove chopped
1 sm Tomato peeled and chopped
1/4 tsp Paprika
2 tbl Olive oil
1/4 cup Cognac
1 tbl Butter
2 tbl Dry bread crumbs
Method :
• Hard-shelled crab is cooked like lobster: plunged live into
boiling salted water to cover. Use sea water if available; if not,
add a little green vegetable to the cooking water. Boil crab 15
minutes. Remove and allow to cool.
• To clean, break off claws, remove back, and scrape out
all spongy parts underneath. Cut out small apron-shaped
section on underside of crab. Crack legs and scrape out meat.
Remove meat from shell; drain out and save any juice. The
foregoing can be done in advance of cooking if more
convenient.
• Heat olive oil, fry chopped onion; when onion turns
golden, brown garlic clove. Add tomato. Off the fire, stir in
paprika. Return to fire. Pour in cognac and let alcohol
evaporate. Add juice from crab shell (or can) and crabmeat.
Fill crab shell with mixture, dot with butter, sprinkle with bread
crumbs, and put in top part of hot oven for about 10 minutes
or until browned. If you have not used live crab, substitute
individual ramekins or scallop shells for crab shell.
• Comments: The above recipe is traditionally served with
plain boiled rice - see "Basic Recipe For Plain Boiled Rice"
which is included in this database.