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 porsjoner
Cuisine: spanish, basque
Ingredients: 1 stk. spider crab cooked; 0,5 stk. yellow onion finely chopped; 2 fedd garlic minced; 1 stk. tomato grated; 2 ss brandy; 0,25 kopp fish broth; 1 ss parsley fresh, chopped; 2 ss bread crumb; 2 ss olive oil; 0,5 ts salt; 0,25 ts 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 oppskrift av Forkin

Total tid: 1 t 10 min
Porsjoner: 2
Vanskelighetsgrad: Middels
Per porsjon: 648 kcal

Allergeninformasjon: kan inneholde krepsdyr, fisk og gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

1 stk.spider crab, cooked
0,5 stk.yellow onion, finely chopped
2 feddgarlic, minced
1 stk.tomato, grated
2 ssbrandy
0,25 koppfish broth
1 ssparsley, fresh, chopped
2 ssbread crumb
2 ssolive oil
0,5 tssalt
0,25 tsblack pepper, freshly ground

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
Carefully clean the cooked spider crab, extracting all the meat from the body and legs.
Omtrent 20 min
Kokkens tips: Save the top shell for serving.
2
Preheat your oven to 180°C (350°F).
Omtrent 5 min
3
Heat the olive oil in a large skillet over medium heat.
Omtrent 1 min
4
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
Omtrent 7 min
5
Stir in the garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 8 min
7
Pour in the brandy and cook for 2 minutes, allowing the alcohol to evaporate.
Omtrent 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.
Omtrent 1 min
10
Cook the mixture for another 2-3 minutes, allowing the flavors to meld.
Omtrent 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.
Omtrent 3 min
Kokkens tips: If using ramekins, ensure they are shallow and wide.
13
Sprinkle the bread crumbs evenly over the top of each filled shell or ramekin.
Omtrent 1 min
14
Bake in the preheated oven for 10-15 minutes, or until the top is golden brown and bubbling.
Omtrent 15 min
Kokkens tips: Keep an eye on it to prevent burning.
15
Serve immediately.

Per porsjon

Næringsinnhold

75%Poengsum

Kalorier: 648,1kcal
Protein: 85,6g
Karbohydrater: 16,3g
Fett: 23,7g
Fiber: 2,8g
Sukker: 5,4g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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