Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped leek, white part only
• 1 garlic clove, minced
• 1/4 cup finely chopped tomatoes
• 1 tablespoon minced parsley
• kosher salt
• fresh ground black pepper
• 2 tablespoons clam juice
• 2 teaspoons brandy
• 2 tablespoons dry white wine
• 1/4 lb cooked king crabmeat, finely chopped
• 3 sheets phyllo dough
• mild oil, for frying
• minced parsley, for garnish
• 5 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh lemon juice
• 1 1/2 tablespoons lightly beaten eggs
• 1 cup mild olive oil

Instructions

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

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

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

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

7. Stack 3 phyllo sheets together; cut through all three layers to make 6 triangles, each 3 ½ x 2 ½ inches.

8. Keep covered with a damp towel.

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 365° per thermometer).

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

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