Pintxo of crab & prawns

Pintxo of crab & prawns

Pintxo

By
From
Basque
Makes
20 pintxos
Photographer
Laura Edwards

You can’t and you shouldn’t miss this when visiting restaurant Ganbara, located in the heart of the old town in San Sebastián. When Amaia sees me coming, she always prepares some of this and a glass of txakoli – in my eyes this is the perfect welcome.

You can make the pastry the day before, then just prepare the filling the next day when you’re ready. In this recipe I do prefer to use a light olive oil in the mayonnaise to ensure that the crab is the main flavour.

Ingredients

Quantity Ingredient
100g brown crab meat
300g white crab meat
2 hard-boiled free-range eggs, grated
40 small cooked atlantic prawns
parsley leaves, for garnish

For the pastry

Quantity Ingredient
265g plain flour
110g unsalted butter
pinch sea salt
2-3 tablespoons cold water

For the mayonnaise

Quantity Ingredient
2 free-range egg yolks
good squeeze lemon juice
good pinch sea salt
good pinch freshly ground black pepper
150ml rapeseed, groundnut or sunflower oil
150ml light olive oil

Method

  1. For the pastry, rub the flour and butter together with your fingers until it resembles breadcrumbs, then add the salt and enough cold water to bring together with your hands. Knead briefly then shape into a disc and wrap in cling film and chill for 30 minutes.
  2. Put the egg yolks in a bowl with a squeeze of lemon juice and some seasoning. Very slowly whisk in the rapeseed and olive oils until you have a thick, glossy mayonnaise. Add a little more lemon juice to taste.
  3. Preheat the oven to 200°C. Roll out the pastry on a floured surface until 2–3 mm thick and cut out 6 cm discs with a cookie cutter, rerolling the trimmings, and use to line 20 holes of a 7 cm muffin tin. Bake for 8–10 minutes until lightly golden and crisp then allow to cool on a wire rack.
  4. Combine the brown and white crab meats with two thirds of the mayonnaise. Spoon the crab meat mix into the cooked tart case. Dollop on a little more mayonnaise and sprinkle over the grated egg. Top each tart with two prawns, garnish with a parsley leaf and serve.
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