🦀 Txangurro a la donostiarra | Receta tradicional | After Covid

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 a large pot of water and add 60 grams of salt per liter of water.

Once boiling, add the spider crabs and cover the pot.

Cook the crabs for 12 minutes.

After 12 minutes, remove the crabs and place them in an ice bath to cool quickly.

Once cooled, remove the legs from the crab.

Separate the shell from the body of the crab by pulling apart.

Empty the shell of the meat and coral, reserving them in a plate.

Press on the mouth of the crab to extract the meat and remove the gills.

Remove all the coral from the center of the crab and reserve it.

Cut the body of the crab in half and use a spoon or skewer to extract all the meat from inside.

Place all the crab meat on the plate, ensuring no shell pieces are included.

Wrap a crab leg in a cloth and use a hammer to crack it open.

Extract the meat from the legs using the same spoon used for the body.

Reserve all the crab meat from both the body and legs.

Chop garlic and leek separately and reserve them.

Heat olive oil in a skillet over medium-high heat.

Add the chopped garlic and leek to the skillet and sauté for 10 minutes until it starts to color.

Once the sofrito is colored, add the tomato puree and cook until the mixture is completely dry.

Flambé the mixture with cognac until the alcohol evaporates completely.

Add all the crab meat to the skillet and stir to integrate, cooking for 2 minutes.

Season with salt and cook until slightly reduced, about 2 minutes.

Fill the crab shells with the crab mixture, packing it tightly.

In a bowl, mix breadcrumbs, garlic, and parsley, pressing to unify.

Cover the crab mixture with the breadcrumb mixture, ensuring it's well-covered.

Add a large piece of butter and some smaller pieces on top to help create a crunchy crust.

Place the filled crab shells in a preheated oven at 190°C to gratin.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens