Basque Style Crab Gratin (Shangurro) (From Rick Stein’s ‘Fruits of the Sea’)

For 4 people:


Approx. 450g white crab meat & 100g brown crab meat (I used a higher proportion of dark meat – 1:3)
3 tablesp. olive oil
2 onions, finely chopped
8 small garlic cloves, finely chopped or crushed
225 plum tomatoes, skinned, seeded & chopped (I used cherry plums and did not skin them, but chopped them fairly small)
50 ml dry white wine
1 teasp. caster sugar
1/4 teasp. dried chilli flakes
3 tablesp. chopped fresh parsley
50g fresh white breadcrumbs
15g butter, melted
1 garlic clove finely chopped (or crushed)
Salt & Pepper

1.  Preheat the oven to 200 degrees C / Gas 6.

2.  Heat the oil in a heavy based frying pan, then add the onions and all except 1 chopped garlic clove.  Fry over a gentle heat for 2 minutes, until softened.

3.  Increase the heat, add the tomatoes, wine, sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce.

4.  Stir in 2 tablesp. parlsey and the flaked crab meat, and spoon the mixture into individual ramekins.  Mix the breadcrumbs with the melted butter and the rest of the parsley and garlic and sprinkle this over the crab.  Bake in the oven for 10 minutes or until the topping is crisp and golden.


One thought on “Basque Style Crab Gratin (Shangurro) (From Rick Stein’s ‘Fruits of the Sea’)

  1. Pingback: Supper Club Night – A Taste of the Sea – Saturday, 6th June | Rita Cooks Food

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