Txangurro
Basque Stuffed Spider Crab
A classic Basque Country delicacy, Txangurro features succulent spider crab meat mixed with aromatic vegetables, flamed with brandy, and baked in its own shell until golden and bubbling. This dish is a true celebration of the sea.
🧂 Ingredients
- 2 Spider crab(Approximately 1-1.5 kg each. Freshly cooked or frozen.)
- 1 Yellow onion(Medium size, finely chopped)
- 2 Ripe tomatoes(Medium size, grated or finely diced (discard skin and seeds))
- 60 ml Brandy(For flambéing. A good quality brandy is recommended.)
- 1/2 cup Panko breadcrumbs(Or regular breadcrumbs, for topping)
- 2 tbsp Unsalted butter(Melted, for topping)
- 2 tbsp Olive oil(For sautéing)
- 2 cloves Garlic(Minced)
- 2 tbsp Parsley(Freshly chopped, for garnish)
- to taste Salt
- to taste Black pepper(Freshly ground)
👨🍳 Instructions
- 1
Prepare the crab: If using live crabs, cook them by boiling or steaming until bright red and cooked through (about 15-20 minutes). Let cool slightly. Carefully extract all the meat from the body, legs, and claws. Reserve the cleaned shells, ensuring they are intact for presentation. Discard the inedible parts like gills and stomach. Finely chop the crab meat and set aside.
⏱️ 45 minutes - 2
Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the grated or finely diced tomatoes and cook until the liquid has evaporated and the mixture is thick, about 5-8 minutes.
⏱️ 15 minutes - 3
Combine and flambé: Add the chopped crab meat to the skillet with the vegetable mixture. Stir well to combine. Pour in the brandy. Carefully ignite the brandy with a long match or lighter (stand back!). Let the flames die down completely, stirring gently. This process burns off the alcohol and infuses the crab with a rich flavor. Season with salt and freshly ground black pepper to taste.
⏱️ 5 minutes - 4
Stuff the shells: Preheat your oven to 200°C (400°F). Spoon the crab mixture evenly into the reserved crab shells, packing it gently. Ensure the shells are well-filled.
⏱️ 10 minutes - 5
Gratinée and serve: Sprinkle the breadcrumbs evenly over the top of the stuffed shells. Drizzle with the melted butter. Place the stuffed shells on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the filling is heated through and bubbling.
⏱️ 20 minutes - 6
Garnish and enjoy: Carefully remove the Txangurro from the oven. Garnish with fresh chopped parsley. Serve immediately while hot.
⏱️ 2 minutes
💡 Pro Tips
- ✓For the best flavor, use fresh spider crab. If unavailable, other types of crab meat can be used, but the sweetness may vary.
- ✓Ensure the crab shells are thoroughly cleaned after extracting the meat to make them presentable.
- ✓When flambéing, ensure there are no flammable materials nearby and keep your face and hair away from the flames. If you are uncomfortable with flambéing, you can simply let the brandy simmer and reduce in the pan for a minute or two.
- ✓For an extra rich flavor, you can add a splash of white wine to the vegetable mixture before adding the crab meat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of heavy cream to the crab mixture for a creamier texture.
- Incorporate finely chopped leeks or bell peppers along with the onion for added complexity.
- Use a mix of crab types for a more robust flavor profile.