Centollo (TXANGURRO)a la donostiarra. baked spider crab

centollo

💰Cheaper: blue crab

Blue crab is more readily available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor at a lower cost.

Start by preparing the centollo (spider crab), which can be used live or pre-cooked.

Open the centollo and extract all the meat, reserving the shell and the cooking broth.

Chop an onion into small pieces.

In a skillet, add olive oil and sauté the chopped onion until softened.

Chop a leek into small pieces and add it to the skillet with the onion, cooking on low heat until both are well softened.

Once the onion and leek are cooked, add homemade tomato sauce to the skillet.

Stir in the extracted centollo meat and mix well to combine the flavors.

Add half a glass of brandy to the mixture and flame it to evaporate the alcohol, being careful to avoid burns.

Once the alcohol has evaporated, add the reserved crab broth to the mixture and reduce it slightly.

Fill the cleaned centollo shell with the prepared filling, ensuring it is well packed.

Sprinkle a generous amount of breadcrumbs on top of the filling for crunch.

Add small pieces of butter on top of the breadcrumbs to make it creamy and help it brown.

Chop some parsley and sprinkle it on top of the filling.

Place the filled centollo shell in a heat-resistant dish suitable for the oven.

Bake in the oven until the top is golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens