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 until cooked through, about 15-20 minutes.

Remove the crab from the pot and let it cool.

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

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion, garlic, and green bell pepper; sauté until softened, about 5-7 minutes.

Stir in diced tomatoes and cook for another 5 minutes until the mixture thickens.

Add the crab meat to the skillet, mixing well with the vegetable mixture.

Pour in white wine and let it simmer for 3-4 minutes until reduced.

Season with salt, black pepper, paprika, and bay leaf; mix thoroughly.

Remove from heat and stir in fresh parsley and lemon juice.

Transfer the mixture to a baking dish and top with breadcrumbs.

Drizzle with olive oil and bake in a preheated oven at 375°F until golden brown, about 15-20 minutes.

Serve hot, garnished with additional parsley and lemon wedges.

Cooking Techniques

Spice Level:

Allergens