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  Added: Nov 14, 2006  •  Visited (284)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Crabmeat With Sherry And Brandy
(Changurro)
What You Need:
  • 8 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large garlic clove, peeled and cut lengthwise in half
  • 1 cup finely chopped onions
  • ¾ cup finely chopped leeks, white part only
  • 1 small tomato, peeled, seeded and coarsely chopped (see Huevos a la Flamenca), or substitute ¼ cup chopped, drained, canned tomatoes
  • 3 tablespoons pale dry sherry
  • 3 tablespoons brandy
  • 1 pound fresh crabmeat or two 7½-ounce cans crabmeat, drained and all bits of shell and cartilage removed
  • 3 tablespoons chicken stock, fresh or canned
  • 3 tablespoons finely chopped parsley
  • A pinch of cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh soft crumbs made from French or Italian bread, trimmed of crusts and pulverized in a blender or shredded with a fork

  • How To Cook:
    1. In a heavy 10- to 12-inch skillet, melt 4 tablespoons of the butter in the oil over moderate heat. When the foam begins to subside, add the garlic and, stirring constantly, cook for a minute or two until lightly browned, then with a slotted spoon, remove and discard it.

    2. Add the onions and leeks and cook, stirring frequently, for about 5 minutes, or until they are soft and transparent but not brown. Stir in the tomato, sherry and brandy, raise the heat and bring to a boil.

    3. Stirring almost constantly, cook briskly for about 5 minutes, or until almost all the liquid has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.

    4. Reduce the heat to low, stir in the crabmeat, chicken stock, 2 tablespoons of the parsley, the cayenne, salt and black pepper and simmer uncovered for 3 minutes. Taste for seasoning and set aside.

    5. Preheat the oven to 350°F. In a 6- to 8-inch skillet, melt the remaining 4 tablespoons of butter over moderate heat. When the foam begins to subside, stir in the crumbs and the remaining tablespoon of parsley and cook, stirring constantly, until all of the butter has been absorbed and the crumbs have begun to separate and color lightly. Set aside.

    6. To assemble the "changurro", spoon the crabmeat mixture into individual scallop shells or ramekins, dividing it equally among them, or spread it evenly in a baking dish about 6 inches in diameter and 4 inches deep.

    7. Sprinkle with the crumb mixture and bake in the middle of the oven for about 15 minutes, or until the crumbs are crisp and a golden brown. Serve at once.

    To Serve: 4 as a main course or 6 as a first course
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Shellfish » Crab
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Vegetables » Leek
    Dish » Appetizers



     




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