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Molecular Gastronomists

Slide 6 of 10

Open-Faced Crab Empanadas

José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think." This recipe is his twist on the traditional Basque txangurro (crab simmered with tomato), crossed with a Galician empanada (a savory pie).

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