Basque-Style Crab With Phyllo and Aioli

Name: Basque-Style Crab With Phyllo and Aioli
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 serving(s)
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; 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

Submitted by ratherbeswimmin

"Tapas by Penelope Casas"

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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

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.