Txangurro

Name: Txangurro
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 spider crabs (or 400g white and brown crab meat), cooked; 1 onion and 1 leek, finely chopped; 2 ripe tomatoes, grated; 50ml brandy; Butter and olive oil; Breadcrumbs and chopped parsley

Txangurro a la donostiarra/chahn-GOO-rroh/

Also known as: Txangurro a la Donostiarra, Changurro, Basque Stuffed Spider Crab

About this dish

Spider crab meat cooked with onion, leek, tomato and brandy, then served in its own shell under a golden breadcrumb crust.

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Ingredients

🦀2 spider crabs (or 400g white and brown crab meat), cooked

🧅1 onion and 1 leek, finely chopped

🍅2 ripe tomatoes, grated

🥃50ml brandy

🧈Butter and olive oil

🍞Breadcrumbs and chopped parsley

Method

Serves 2

Remove all the crab meat from the shells and keep the top shells clean.

Cook the onion and leek slowly in olive oil, then add the tomato.

Add the crab meat and brandy, flame or simmer, and cook for 10 minutes.

Fill the shells and top with breadcrumbs, parsley and a little butter.

Grill or bake until golden and bubbling.

✓ What Makes it Authentic

Txangurro a la donostiarra is a winter delicacy of San Sebastián and the Basque coast.

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