Shangurro With White Wine
|Crabs||4 , giant sized|
|Garlic||2 Clove (10 gm)|
|Olive oil||5 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Cayenne pepper||1 Pinch|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Cook crabs by plunging them alive into boiling salt water (sea water if possible) and boiling them for half an hour.
Let them cool.
Remove all the meat, taking care not to mix in any small particles of shell.
Save the body shells.
Fry minced onion and garlic very slowly in olive oil.
When they begin to take on color, increase heat.
Let liquid evaporate.
Add parsley and wine.
Cook over a hot fire for 2-3 minutes until alcohol has evaporated.
Force all the juices and internal parts of the crabs through a colander.
Blend the strained mixture into the sauce with salt, sugar, and cayenne.
This much can be prepared in advance.
Before serving, heat crabmeat in sauce, fill cleaned body shells of crab, sprinkle tops with bread crumbs, dot with butter, and brown in 400Â° oven.