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Spanish Stuffed Crab , Basque Style

shellfish, spanish, stews

3 tablespoon olive oil
2 medium onions, finely chopped
8 oz tomatoes, peeled, seeded &
1 finely chopped
2 tablespoon chopped parsley
1 cup dry white wine
1 teaspoon sugar
1 salt and pepper
1 dash cayenne
1 meat from 2 large crabs or
1 lb crabmeat
2 oz dry breadcrumbs
1 butter
2 cloves garlic, chopped
1 finely

Heat the oil in a frying pan and saute onion and garlic over a very low heat until the onion is soft. Add the tomatoes, increase the heat and cook until the mixture is thick and well blended. Add parsley, wine , sugar, salt and pepper to taste, and a dash cayenne, and cook for 3-4 minutes over a moderate heat.Add the shredded crabmeat and cook for 3 mins more. Put the mixture into crab shells. Sprinkle with the breadcrumbs, dot with butter and bake in a preheated oven 200 C Gas 6 for 10 mins or until the top is lightly browned. Serve with a mixed green salad and a crisp dry white wine.

Yield: 1 servings

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