Cómo Hacer TXANGURRO A LA DONOSTIARRA🦀 Centollo al horno DELICIOSO👩‍🍳

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.

Heat a low skillet or saucepan over medium heat and add 4 tablespoons of olive oil.

Once the oil is hot, add 1 clove of minced garlic and the chopped onion, leek, and 1/2 green bell pepper.

Season with salt to taste and cook the vegetables for about 10-12 minutes until softened.

While the vegetables are cooking, extract the meat from the spider crab. Start with the legs, breaking the joints to release the meat.

Use a crab cracker to help break the shell and extract the meat easily.

Once all the leg meat is extracted, return to the skillet with the vegetables after they have cooked for 12 minutes.

Increase the heat slightly and add 120 ml of white wine, allowing it to evaporate for a couple of minutes.

Add 50 ml of brandy and flambé, cooking for another couple of minutes on high heat.

Lower the heat back to medium and stir in 150 ml of tomato sauce, cooking for another 15 minutes.

Extract the meat from the crab's head, ensuring to clean it well and remove any gills or inedible parts.

Combine all the crab meat with the vegetable mixture in the skillet and heat gently for a couple of minutes to warm through without overcooking.

Prepare a baking base with coarse salt in a baking dish to stabilize the crab shell during baking.

Fill the cleaned crab shell with the crab and vegetable mixture, then sprinkle a thin layer of breadcrumbs on top.

Dot the breadcrumbs with small pieces of 25 g of butter.

If there is leftover filling, place it in small individual dishes, topping them with breadcrumbs and butter as well.

Preheat the oven to 180°C (356°F) and bake for 5 minutes.

After 5 minutes, turn on the grill to brown the breadcrumbs until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens