Main CourseDinner

Txangurro a la Donostiarra

Name: Txangurro a la Donostiarra
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 portioner
Cuisine: spanish, basque
Ingredients: 1 stk. spider crab cooked; 0,5 stk. yellow onion finely chopped; 2 fed garlic minced; 1 stk. tomato grated; 2 spsk. brandy; 0,25 kop fish broth; 1 spsk. parsley fresh, chopped; 2 spsk. bread crumb; 2 spsk. olive oil; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground

This traditional Basque dish features spider crab meat, typically baked in its own shell with a rich sofrito. It's a flavorful and elegant main course, perfect for special occasions. The preparation involves carefully extracting the crab meat and combining it with aromatic vegetables.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 648 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 stk.spider crab, cooked
0,5 stk.yellow onion, finely chopped
2 fedgarlic, minced
1 stk.tomato, grated
2 spsk.brandy
0,25 kopfish broth
1 spsk.parsley, fresh, chopped
2 spsk.bread crumb
2 spsk.olive oil
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

Udstyr

spider crab shells or ramekins · large skillet · cutting board · knife · oven

Fremgangsmåde

Trin for trin

1
Carefully clean the cooked spider crab, extracting all the meat from the body and legs.
Ca. 20 min.
Kokkens note: Save the top shell for serving.
2
Preheat your oven to 180°C (350°F).
Ca. 5 min.
3
Heat the olive oil in a large skillet over medium heat.
Ca. 1 min.
4
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
Ca. 7 min.
5
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
6
Add the grated tomato to the skillet and cook for 5-8 minutes, stirring occasionally, until the liquid has reduced and the tomato has deepened in color.
Ca. 8 min.
7
Pour in the brandy and cook for 2 minutes, allowing the alcohol to evaporate.
Ca. 2 min.
8
Add the picked crab meat and fish broth to the skillet.
9
Season with salt and black pepper to taste and stir well to combine.
Ca. 1 min.
10
Cook the mixture for another 2-3 minutes, allowing the flavors to meld.
Ca. 3 min.
11
Stir in the fresh parsley.
12
Spoon the crab mixture back into the cleaned spider crab shells or into individual oven-safe ramekins.
Ca. 3 min.
Kokkens note: If using ramekins, ensure they are shallow and wide.
13
Sprinkle the bread crumbs evenly over the top of each filled shell or ramekin.
Ca. 1 min.
14
Bake in the preheated oven for 10-15 minutes, or until the top is golden brown and bubbling.
Ca. 15 min.
Kokkens note: Keep an eye on it to prevent burning.
15
Serve immediately.

Pr. portion

Næringsindhold

75%Score

Kalorier: 648,1kcal
Protein: 85,6g
Kulhydrat: 16,3g
Fedt: 23,7g
Kostfibre: 2,8g
Sukker: 5,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store any leftover Txangurro in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in an oven-safe dish at 160°C (325°F) until warmed through, or in a microwave.