* Exported from MasterCook *

BASQUE STUFFED CRAB - (SHANGURRO) - 1

Recipe By :Barbara Norman
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Seafood Crabs


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 giant crabs
1 lg onion -- minced
2 garlic clove -- minced
5 tbsp olive oil
2 tomatoes
red ripe, peeled and chopped
2 tbsp chopped parsley
1 cup dry white wine
2 tsp salt
2 tsp splenda
1 pinch cayenne pepper
1/2 cup pork rinds -- crushed
1/4 cup butter

Cook crabs by plunging them alive into boiling salted 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 the minced onion and garlic very slowly in olive oil. When they begin to take on color, increase the heat. Add tomato. Let liquid evaporate. Add parsley and wine. Cook over a hot fire for 2 to 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 400F oven.

Comments: The giant crab of the Basques weighs 5 pounds or more. The above recipe, which is from Cassa Nicolasa of San Sebastian requires live crab.

S
erve on fresh greens.


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Per Serving (excluding unknown items): 605 Calories; 45g Fat (70.9% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 161mg Cholesterol; 2061mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 8 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 2917 0 0 0 0 0 0 0 0 0 0 4565 0

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