Title: Spanish Stuffed Crab , Basque Style
Categories: Spanish Shellfish
Yield: 1 Servings

3	tb	Olive oil
2	md	Onions, finely chopped
8	oz	Tomatoes, peeled, seeded &
		Finely chopped
2	tb	Chopped parsley
1	c	Dry white wine
1	ts	Sugar
		Salt and pepper
1	ds	Cayenne
		Meat from 2 large crabs or
1	lb	Crabmeat
2	oz	Dry breadcrumbs
		Butter
2		Cloves garlic, chopped
		Finely

Heat the oil in a frying pan and saute onion and garlic over a very low heat until the onion is soft.

Add the tomatoes, increase the heat and cook until the mixture is thick and well blended. Add parsley, wine , sugar, salt and pepper to taste, and a dash cayenne, and cook for 3-4 minutes over a moderate heat.Add the shredded crabmeat and cook for 3 mins more.

Put the mixture into crab shells. Sprinkle with the breadcrumbs, dot with butter and bake in a preheated oven 200 C Gas 6 for 10 mins or until the top is lightly browned.

Serve with a mixed green salad and a crisp dry white wine.

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