Basque-Style Crab With Phyllo and Aioli

Submitted by ratherbeswimmin

"Tapas by Penelope Casas"

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Serves: 6

ingredients

• 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

• Alioli

• 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

directions

1. Make the Alioli: mash the garlic and salt to a paste in a mortar.
2. Mash in the lemon juice; then stir in the egg.
3. 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.
4. Heat the oil in a skillet; slowly saute the onion, leek, and garlic until softened.
5. 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.
6. Stir in the crabmeat and cook 5 minutes; taste for salt; add if necessary.
7. Stack 3 phyllo sheets together; cut through all three layers to make 6 triangles, each 3 ½ x 2 ½ inches.
8. Keep covered with a damp towel.
9. 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).
10. Fry the three-layer triangles of phyllo as one, until lightly golden; drain on paper towels.
11. To serve, heat the crab mixture and place about 2 tablespoons on each of 6 small individual plates and cover with a phyllo triangle.
12. Drizzle the alioli over the top in an attractive design, and sprinkle with parsley.