Basque Style Crab With Phyllo And Aioli Recipes

CREAMY CRAB AND BACON PHYLLO CUPS

Steps:

• Crisp phyllo cups as directed on package.
• In 10-inch skillet, cook bacon over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms and onion to drippings in skillet; cook 3 to 4 minutes, stirring occasionally, until mushrooms and onion are soft and skillet is nearly dry.
• Add broth; cook 4 to 6 minutes or until most of liquid is absorbed. Add crabmeat and cream cheese; stir 1 to 2 minutes or until cream cheese melts. Stir in spinach until wilted and mixture is heated through. Stir Parmesan cheese into mixture; remove from heat, and stir in lemon juice.
• Scoop rounded teaspoons crab filling into phyllo cups; top with bacon and thyme.

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.

SOFTSHELL CRAB SANDWICH WITH TOASTED PAPRIKA AIOLI

Steps:

• Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste. Grill. Place 1 crab on each roll, spread with aioli and top with watercress.

FESTIVE PHYLLO CRAB CUPS

Steps:

• In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
• Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.

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.

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.

FRIED SOFT SHELL CRABS WITH BASIL AIOLI

Steps:

• Prepare the aioli: Mix all of the ingredients together until homogenous.
• Set aside in the refrigerator until ready to use.
• Prepare the crabs: Pat the crabs dry and dredge in the flour mixture.
• Heat 1/2 of the olive oil in a skillet over high heat.
• Add two of the crabs and cook for about 3 minutes per side, or until browned.
• Remove from the skillet and keep warm.
• Add the rest of the oil and cook the other 2 crabs.
• Serve at once on crusty bread that has been spread with the aioli.

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.