Recepta Cuina - Txangurro

spider crab

🥗Healthier: lobster

💰Cheaper: crab meat

Lobster provides a similar texture and taste, while crab meat is more affordable.

white wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice maintains sweetness without alcohol, while cider vinegar adds acidity.

Boil the spider crab in salted water with 4 bay leaves for 15 minutes.

While the crab is boiling, prepare the sofrito by finely chopping 1 onion and 1 carrot.

Heat olive oil in a pan over low heat and add the chopped onion and carrot.

Add minced garlic to the pan and sauté until the onion is transparent.

After 15 minutes, remove the crab and let it cool.

Carefully open the crab shell and extract the meat, discarding the shell and any inedible parts.

Break the crab legs to extract the meat easily, ensuring no shell pieces remain.

In the pan with the sofrito, add the crab meat and mix well, raising the heat slightly.

Add a splash of cognac and a little bit of lobster cream to the mixture.

Season with a little salt and black pepper, cooking for 2 more minutes until slightly thickened.

Fill the crab shell with the mixture and optionally top with cheese or breadcrumbs for gratin.

Gratin in the oven until golden brown (specific time not mentioned).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens