Txangurro (Basque Stuffed Crabs)

This favorite from the Basque region is perfect for new Florida cooking. Viva 500!

4 crab shells
1 pound Florida blue crab meat picked for shells
3 ounces Spanish extra virgin olive oil
1 pint grape tomatoes, split
2 onions, diced
8 cloves garlic, minced
1 small poblano pepper, minced
4 ounces BontaniMoscatel (a Spanish white wine)
2 tablespoons chopped parsley
1 tablespoon smoked paprika
1 teaspoon Aleppo pepper flakes
4 tablespoons seasoned breadcrumbs
4 tablespoons butter
½ cup Jerez brandy

In a sauté pan, heat oil and sauté onions and tomatoes until onions are translucent. Add garlic and poblano. Sauté for 1 more minute. Add wine, parsley, smoked paprika, and Aleppo pepper flakes. Cook on medium for 10 minutes. Stir in crab and sauté for 2 more minutes. Pack shells with meat and sprinkle with breadcrumbs and butter and brown in oven. Flame brandy and pour over crabs while still on fire. Pour up some Bontani, call in the Conquistadors and fall to.


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