Basque-Style Crab With Phyllo and Aioli
- Ready In:
- 1hr 5mins
- 1 tablespoon olive oil
- 1⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped leek, white part only
- 1 garlic clove, minced
- 1⁄4 cup finely chopped tomatoes
- 1 tablespoon minced parsley
- kosher salt
- fresh ground black pepper
- 2 tablespoons clam juice
- 2 teaspoons brandy
- 2 tablespoons dry white wine
- 1⁄4 lb cooked king crabmeat, finely chopped
- 3 sheets phyllo dough
- mild oil, for frying
- minced parsley, for garnish
- 5 garlic cloves, minced
- 1⁄2 teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- 1 1⁄2 tablespoons lightly beaten eggs
- 1 cup mild olive oil
- 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.
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