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Categories:
olive oil onion only garlic tomatoes parsley kosher salt fresh ground black pepper clam juice brandy white wine king crabmeat phyllo oil parsley Alioli garlic kosher salt lemon juice eggs olive oil
Viewed: 108 - Published at: a year agoIngredients
- 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
Method
- 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 1/2 x 2 1/2 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.
