Basque Stuffed Crab - {Shangurro} I

Recipe Ingredients

4		Giant crabs
2		Onions - minced (medium)
2		Garlic cloves - minced
5 tablespoons	75ml	Olive oil
2		Tomatoes, red ripe - peeled and chopped
2 tablespoons	30ml	Chopped Parsley
1 cup	237ml	Dry white wine
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Sugar
1		Cayenne pepper
1/2 cup	73g / 2.6oz	Dry bread crumbs
1/4 cup	49g / 1.7oz	Butter

Recipe Instructions

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.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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