Shangurro Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Fish and Seafood · Main Dishes

Shangurro

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is a fabulous Basque Stuffed Crab...recipe is basic and is written for 2 servings

1/2 pound cooked crab meat
1 medium onion, chopped
2-3 cloves garlic, minced
1 medium tomato, chopped
1/4 - 1/2 teaspoon sweet paprika
3-4 tablespoons olive oil
1/3 cup cognac
2 tablespoons butter
1/4 cup dry bread crumbs

Remove crab from shells, reserving any liquids for the sauce, and saving shells if you want to stuff the mixture back into them, otherwise use ramekins. (Can use canned crab). Heat olive oil, cook onion and garlic to soften and start to brown slightly. Add tomato and paprika. Pour in cognac and let alcohol evaporate. Add juice from crab and the crabmeat. Fill crabshells or ramekins with mixture. Dot with butter and sprinkle with bread crumbs. Bake at 350 about 10 minutes, to brown.

Recipe created 2006-03-07.

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