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Shangurro

Taste.of.Spain's picture
Ingredients
  Hard-shelled crab/1/4 lb. canned crab 120 Gram
  Onion 1⁄2 Medium
  Garlic 1⁄2 Clove (2.5 gm)
  Tomato 1 Small
  Paprika 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Cognac 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Dry bread crumbs 2 Tablespoon
Directions

Hard-shelled crab is cooked like lobster: plunged live into boiling salted water to cover.
Use sea water if available; if not, add a little green vegetable to the cooking water.
Boil Crab 15 minutes.
Remove and allow to cool.To clean, break off claws, remove back, and scrape out' all spongy parts underneath.
Cut out small apron-shaped section on.
underside of crab.
Crack legs and scrape out meat.
Remove meat from shell; drain out and save any juice.
The foregoing can be done in advance of cooking if more convenient.
Heat olive oil, fry chopped onion; when onion turns golden, brown garlic clove.
Add tomato.
Off the fire, stir in paprika.
Return to fire.
Pour in cognac and let alcohol evaporate.
Add juice from crab shell (or can) and crabmeat.
Fill crab shell with mixture, dot with butter, sprinkle with bread crumbs, and put in top part of hot oven for about 10 minutes or until browned.
If you have not used live crab, substitute individual ramekins or scallop shells for crab shell.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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