Baked Basquestyle Crab with Sherry

Gourmet (South Africa) - - ENTERTAINING -

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

25g but­ter

3T ex­tra-vir­gin olive oil,

plus ex­tra to serve

1 medium onion, finely chopped 1 fat clove gar­lic, finely chopped 300g ripe toma­toes,

finely chopped

1/4 to 1/2t chilli pow­der

75ml Man­zanilla or other

dry sherry

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

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