Perhaps the tapas craze should be put behind us. Why does every restaurant have to focus on “little plates?” That said, we still enjoy those tapas made with an eye on Spanish tradition. Jose Andres first cookbook, Tapas: A Taste of Spain in America, makes it easy for a U.S. cook to make these dishes with what’s readily available on our shores. And from the Basque-style stuffed Maryland blue crabs to the Route 11 potato…