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
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Recipe Summary
Ingredients
Directions
Make Ahead
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.
Suggested Pairing
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.