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 servings
Cuisine: spanish, basque
Ingredients: 1 pcs spider crab cooked; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 1 pcs tomato grated; 2 tbsp brandy; 0.25 cup fish broth; 1 tbsp parsley fresh, chopped; 2 tbsp bread crumb; 2 tbsp olive oil; 0.5 tsp salt; 0.25 tsp 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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 2
Difficulty: Medium
Per serving: 648 kcal

Allergen information: may contain crustaceans, fish, and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcsspider crab, cooked
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
1 pcstomato, grated
2 tbspbrandy
0.25 cupfish broth
1 tbspparsley, fresh, chopped
2 tbspbread crumb
2 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

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

The method

Step by step

1
Carefully clean the cooked spider crab, extracting all the meat from the body and legs.
About 20 min
Cook’s note: Save the top shell for serving.
2
Preheat your oven to 180°C (350°F).
About 5 min
3
Heat the olive oil in a large skillet over medium heat.
About 1 min
4
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s 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.
About 8 min
7
Pour in the brandy and cook for 2 minutes, allowing the alcohol to evaporate.
About 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.
About 1 min
10
Cook the mixture for another 2-3 minutes, allowing the flavors to meld.
About 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.
About 3 min
Cook’s 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.
About 1 min
14
Bake in the preheated oven for 10-15 minutes, or until the top is golden brown and bubbling.
About 15 min
Cook’s note: Keep an eye on it to prevent burning.
15
Serve immediately.

Per serving

Nutrition

75%Score

Calories: 648.1kcal
Protein: 85.6g
Carbs: 16.3g
Fat: 23.7g
Fibre: 2.8g
Sugar: 5.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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