วันเสาร์ที่ 17 มีนาคม พ.ศ. 2555

Basque Stuffed Crab - (Shangurro) i

Yield > 4
Keys : Crab Seafood Spanish Spain European Mediterranean
Spanish
Ingredients :
4 x Giant crabs
2 med Onions minced
2 x Garlic cloves minced
5 tbl Olive oil
2 x Tomatoes, red ripe peeled
and chopped
2 tbl chopped Parsley
1 cup Dry white wine
2 tsp Salt
2 tsp Sugar
1 pch Cayenne pepper
1/2 cup Dry bread crumbs
1/4 cup Butter
Method :
• 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.

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