Txangurro – Basque Crab Casserole
Categories: Seafood, Basque, Iberia, Hispanic, Euro, Main dish
Yield: 4 servings
*NOTE: This may be made with any crab meat. Both crab meat & sauce are returned to the crab shell for a final pass under the flame.
4 ea Spider crabs or blue crabs
12 oz White fish cooked & flaked
4 tb Olive oil
1 ea Onion minced
1/2 c Brandy de Jerez
1 c Tomato sauce or sofrito
5 oz White wine
1/2 ts Cayenne pepper
Salt & pepper to taste
1 tb Parsley chopped
4 tb Fine bread crumbs
1 tb Butter
Put your crabs into tepid salted water.
Bring them slowly to a boil then boil for 15 mins.
Drain then leave till cool enough to handle.
Pry off crab shells but reserve them.
Clean & oil your crab shells.
Discard crab’s gills & stomach but save any liquid from shell.
Scoop out all crab meat.
Crack crab legs & claws with a mallet then extract meat.
Heat your oil then saute onion in a large skillet until softened.
Add crab meat & flaked fish to your slillet.
Heat your brandy in a soup ladle nthe ignite it.
Pour flaming brandy over your crab.
When these flames die down you need to add tomato sauce, wine, cayenne, salt, pepper & parsley.
Cook for 15 mins. adding a little reserved liquid if necessary to thin your sauce.
Spoon this mixture into crab shells.
Sprinkle tops with your bread crumbs, dot with butter then put under a hot grill or into a hot oven until tops are browned.
ORIGIN: Alisa Martinez, Barcelona-Spain, circa 1995