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). "Part of my efforts to build a bridge between America and Spain," he explains. More Crab Dishes
The baked, unfilled pastry shells can be wrapped in aluminum foil and kept at room temperature overnight. Reheat the pastry shells in a 350° oven for 3 minutes before filling.
Albariños from Rías Baixas in northwestern Spain are full of a refreshing acidity that's wonderful with all kinds of foods—tangy, briny, rich. That's why they're ideal with a tapas spread.