Baked Basquestyle Crab with Sherry
Traditionally cooked in the shell, this version uses ready-prepared crab meat baked in ramekins.
For a less-rich version, use halfcrab and half white fish; add the fish with the tomatoes and, once cooked, flake it in the pan before you add the crab. A medium crab yields roughly 200 to 250g meat. Serves 6
3T extra-virgin olive oil,
plus extra to serve
1 medium onion, finely chopped 1 fat clove garlic, finely chopped 300g ripe tomatoes,
1/4 to 1/2t chilli powder
75ml Manzanilla or other
450g crab meat (mixture of white and brown)
4T parsley, finely chopped 6T fresh breadcrumbs
To serve a green salad
1. Heat the oven to 200°C/fan oven 180°C. Grease six ovenproof ramekins (about 150ml capacity each) with butter and then place on a baking sheet.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry for about 3 to 4 minutes until softened and golden. Stir in the garlic and cook for 1 to 2 minutes, then stir in the tomatoes, chilli powder, and a pinch of salt. Simmer this for 5 minutes, until the tomatoes are soft and sticky. 3. Pour in the