Txangurro a la donostiarra - Como Sapiens | RTVE Cocina

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 centollo (spider crab) in salted water until cooked through, about 20-30 minutes.

Remove the crab from the pot and let it cool.

Extract the meat from the crab with patience, discarding the shell and any inedible parts.

Prepare the American sauce by heating olive oil in a skillet and adding chopped onion, leek, and carrot; sauté until softened and colored.

Add the crab heads or any seafood you have at home to the skillet.

Pour in a bit of tomato sauce and white wine, along with a splash of brandy for seasoning.

Add the seafood stock and let it simmer for about 20-30 minutes, then blend and strain, adding salt to taste to create the seafood cream.

In another skillet, heat a bit more olive oil and sauté garlic, then add the crab meat, tomato, and the prepared American sauce.

Season with salt, black pepper, and a splash of cognac.

Fill the crab shell with the mixture, then top with breadcrumbs, grated cheese, parsley, and small pieces of butter.

Gratin the filled crab shell in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens