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 porties
Cuisine: spanish, basque
Ingredients: 1 st spider crab cooked; 0,5 st yellow onion finely chopped; 2 teentje garlic minced; 1 st tomato grated; 2 el brandy; 0,25 kopje fish broth; 1 el parsley fresh, chopped; 2 el bread crumb; 2 el olive oil; 0,5 tl salt; 0,25 tl 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 2
Moeilijkheid: Gemiddeld
Per portie: 648 kcal

Allergeneninformatie: kan kreeftachtigen, vis en gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1 stspider crab, cooked
0,5 styellow onion, finely chopped
2 teentjegarlic, minced
1 sttomato, grated
2 elbrandy
0,25 kopjefish broth
1 elparsley, fresh, chopped
2 elbread crumb
2 elolive oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

75%Score

Calorieën: 648,1kcal
Eiwit: 85,6g
Koolhydraten: 16,3g
Vet: 23,7g
Vezels: 2,8g
Suiker: 5,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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