Basque-Style Crab With Phyllo And Aioli

1. 1

   Make the Alioli: mash the garlic and salt to a paste in a mortar.

2. 2

   Mash in the lemon juice; then stir in the egg.

3. 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. 4

   Heat the oil in a skillet; slowly saute the onion, leek, and garlic until softened.

5. 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. 6

   Stir in the crabmeat and cook 5 minutes; taste for salt; add if necessary.

7. 7

   Stack 3 phyllo sheets together; cut through all three layers to make 6 triangles, each 3 1/2 x 2 1/2 inches.

8. 8

   Keep covered with a damp towel.

9. 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 365u00b0 per thermometer).

10. 10

    Fry the three-layer triangles of phyllo as one, until lightly golden; drain on paper towels.

11. 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. 12

    Drizzle the alioli over the top in an attractive design, and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.