Basque Style Crab With Phyllo And Aioli Food

B.B.Q. GARLIC CRAB

Steps:

• Lightly cook the garlic in the olive oil in a saute pan (about 2 to3 minutes on medium-low heat). Allow to cool.
• Add the crab and toss with the salt and pepper.
• Preheat the grill to high, carefully place all the marinated crab onto the grill, allowing the oil to drip off before putting onto the grill, and cover with lid. Allow to cook about 4 to 5 minutes then turn over and allow to cook another 3 to 4 minutes.
• Remove from the grill, and place into a large metal bowl. Squeeze the fresh lemon juice over the crab and toss well.
• Serve on a large platter with fresh lemon wedges and chopped Italian parsley.

PHYLLO CRAB CUPS

Steps:

• In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

CRAB PHYLLO CUPS

Steps:

• In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.

BASQUE-STYLE CRAB WITH PHYLLO AND AIOLI

Steps:

• Make the Alioli: mash the garlic and salt to a paste in a mortar.
• Mash in the lemon juice; then stir in the egg.
• Using a rubber spatula, transfer the mortar mixture to a food processor; with the motor running, add the oil in a thin steady stream, pausing to scrape down the sides with a rubber spatula, if necessary; refrigerate until ready to use.
• Heat the oil in a skillet; slowly saute the onion, leek, and garlic until softened.
• Add in the tomato, parsley, salt, pepper, clam juice, brandy, and wine; simmer 5 minutes over medium heat until most of the liquid has evaporated.
• Stir in the crabmeat and cook 5 minutes; taste for salt; add if necessary.
• Stack 3 phyllo sheets together; cut through all three layers to make 6 triangles, each 3 ½ x 2 ½ inches.
• Keep covered with a damp towel.
• Pour oil to a depth of at least 1 inch in a skillet and heat until it quickly browns a cube of bread (or 365° per thermometer).
• Fry the three-layer triangles of phyllo as one, until lightly golden; drain on paper towels.
• To serve, heat the crab mixture and place about 2 tablespoons on each of 6 small individual plates and cover with a phyllo triangle.
• Drizzle the alioli over the top in an attractive design, and sprinkle with parsley.

CRAB CAKES WITH BASIL AïOLI

Steps:

• Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
• Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
• Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.