Wednesday, May 2, 2012

Txangurro - Basque-Style Crabs

Txangurro - Basque-Style Crabs - Recipe for txangurro is adapted from Jose Andres,  Tapas

5 ozs crab meat
6 ripe tomatoes
2 tablespoons Spanish extra-virgin olive oil
1 garlic clove, peeled and finely chopped
½ Spanish onion, peeled and finely chopped
½ leek, white part only, well washed and finely chopped
1 guindilla chili pepper (or your favorite dried chili pepper)
2 tablespoons Spanish brandy
¼ cup Txacoli (a Basque white wine) or other fresh, young white wine
6 fresh tarragon leaves
Salt to taste


Cut each tomato in half lengthwise. Place a grater over a bowl and grate the open side of the tomatoes into the bowl. Discard the skin. Strain the grated flesh through a sieve to produce 2 cups of tomato puree. Set it aside.

Heat the olive oil in a medium pan over a medium flame. When the oil is hot, add the garlic and cook until it begins to brown a little, about 30 seconds. Add the onions and cook for 2 minutes. Add the leeks and the guindilla, reduce the heat to low, and cook until the onions are soft and translucent, about 15 minutes.

Add the brandy and the wine, and cook until reduced by half, about 1 minute. Add the tomato puree and cook until it thickens and begins to darken in color, about 5 minutes.

Remove the pan from the heat and add the crabmeat. Add the crab juices and the tarragon. Stir to combine, and add salt to taste.

To serve, place an empty crab shell on each plate. Fill the shells with the crabmeat mixture. Serve with a teaspoon on the side.