Quinoa is one of those classic recipes that you do not very old; a similar dish with clams is common in New England. The concept is seasoned seafood, mixed with mustard and bread crumbs, went back into his shell and baked. This recipe is from Spanish inspiration, with some fine sherry for flavor.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Ingredients:
- 1 pounds of crab meat
- 1 cup bread crumbs
- Dried oregano 1 T.
- Spanish smoked paprika 1 T. (regular paprika replace)
- 1 tablespoon teaspoon mustard
- 1 t. Salt
- Finely chopped 1 serrano pepper (less heat, use a jalapeno)
- 1/2 cup finely chopped onion
- 2 cloves of garlic, finely chopped
- 1/4 cup olive oil
- 1/4 cup milk (whole or 2 percent)
- 2 T. sherry (fino or amontillado)
- 4-6 purified form shells or crabs
Preparation:
Preheat oven to 350 degrees.
Mix all ingredients and let stand for 10 minutes.
Mixing things free - no double - in crab shells, or if you do not have an ramekins. You can also just use a pressure cooker, too.
Bake 40 minutes, then serve hot with a fruity white wine such as Riesling or a semi-dry Gewurztraminer.
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