📝 About This Recipe
Hailing from the coastal taverns of San Sebastián, Txangurro is a masterclass in Basque culinary elegance, transforming the humble spider crab into a sophisticated, oven-baked treasure. This dish features succulent crab meat simmered in a rich 'sofrito' of leeks and onions, deglazed with a generous splash of Brandy and nutty Sherry. Finished with a golden, buttery breadcrumb crust, it offers a perfect balance of oceanic sweetness and deep, savory complexity that defines the Bay of Biscay.
🥗 Ingredients
The Shellfish
- 2 pieces Large Spider Crabs (or Dungeness) (cooked, meat picked and shells cleaned/reserved)
- 2 tablespoons Sea Salt (for boiling the crab if starting fresh)
The Sofrito Base
- 3 tablespoons Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 2 tablespoons Unsalted Butter
- 1 medium White Onion (very finely minced)
- 1 large Leek (white and light green parts only, finely minced)
- 2 pieces Garlic Cloves (grated or crushed into a paste)
- 1 small Carrot (finely grated)
Flavorings & Liquids
- 1/4 cup Spanish Brandy (or Cognac)
- 1/4 cup Dry Sherry (Fino or Amontillado) (adds essential nuttiness)
- 1/2 cup Tomato Purée (smooth, high quality passata)
- 1/2 teaspoon Pimentón de la Vera (Sweet) (Spanish smoked paprika)
- 2 tablespoons Fresh Parsley (finely chopped)
The Topping
- 1/2 cup Panko or Fresh Breadcrumbs
- 1 tablespoon Cold Butter (cut into tiny cubes)
👨🍳 Instructions
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1
If starting with live crab, boil in heavily salted water for 12-15 minutes. Once cooled, carefully remove the meat from the legs and body, ensuring no bits of shell remain. Clean the main top shells (carapaces) thoroughly and dry them; these will be your serving vessels.
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2
In a large skillet over medium-low heat, melt the butter with the olive oil. Add the finely minced onion, leek, and grated carrot.
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3
Sauté the vegetables slowly for 15-20 minutes. You want them completely soft and translucent, but not browned. This 'poaching' in fat is key to the sweet Basque flavor profile.
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4
Stir in the garlic and cook for another 2 minutes until fragrant.
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5
Increase the heat to medium. Pour in the Brandy. If you are comfortable, you can flambé it; otherwise, let it bubble and reduce by half to cook off the harsh alcohol edge.
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6
Add the Sherry and the tomato purée. Stir in the pimentón. Lower the heat and let the sauce simmer for about 10 minutes until it thickens into a jam-like consistency.
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7
Gently fold the picked crab meat into the vegetable mixture. Be careful not to break up the large lumps of meat too much. Stir in the fresh parsley.
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8
Taste the mixture. Season with salt and a pinch of black pepper if needed. The crab is naturally salty, so be cautious.
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9
Preheat your oven's broiler (grill) to high.
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10
Place the cleaned crab shells on a baking sheet. If they are wobbly, create small rings out of crumpled aluminum foil to act as stands for the shells.
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11
Spoon the crab mixture generously into the shells, mounding it slightly in the center.
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12
Sprinkle a thin, even layer of breadcrumbs over the top of the filling and dot with the tiny cubes of cold butter.
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13
Place under the broiler for 3-5 minutes, watching very closely, until the breadcrumbs are deeply golden brown and the filling is bubbling.
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14
Remove from the oven and let rest for 2 minutes before serving hot in the shell.
💡 Chef's Tips
Use a mix of brown and white crab meat for the most authentic flavor; the brown meat adds a rich, creamy depth to the sauce. Ensure your vegetables are minced extremely fine (brunoise) so they melt into the sauce and don't distract from the texture of the crab. Don't skip the Brandy flambé or reduction; it provides a necessary 'backbone' to the sweetness of the leeks. If you don't have crab shells, you can use individual ceramic ramekins or scallop shells for a similar presentation. To avoid a dry filling, make sure the tomato and onion base is still moist before adding the crab meat.
🍽️ Serving Suggestions
Pair with a chilled glass of Txakoli, the slightly sparkling, acidic white wine of the Basque Country. Serve alongside thick slices of toasted sourdough or rustic baguette to scoop up every bit of the filling. A simple side salad of butter lettuce with a sharp lemon vinaigrette cuts through the richness beautifully. For a full Basque feast, serve this as a starter followed by grilled whole turbot or hake. Offer a wedge of lemon on the side for those who prefer a bright, citrusy finish.