Entree: Spain – Basque Country – Txangurro (Baked spider crab prepared in its shell with sautéed vegetables and brandy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 whole cooked spider crabs, about 1.5 lb (680 g) each, yielding approx. 1 lb (450 g) picked crab meat (keep cleaned shells for stuffing)
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter, divided
- 1 medium onion, finely chopped
- 1/2 cup (75 g) green bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) dry white wine
- 2 tbsp (30 ml) brandy
- 1/4 cup (60 ml) fish stock or reserved crab cooking liquid
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 tsp (1 g) smoked paprika or sweet Spanish paprika
- 1/2 tsp (2.5 g) fine sea salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 cup (50 g) stale breadcrumbs
- 1 egg yolk (optional, for binding)
- 2 tbsp (30 g) butter, cut into small pats for browning
- Lemon wedges, for serving

Instructions

1. If not already done, extract and pick the crab meat from the cooked crabs, reserving any juices; clean and reserve the top shells for stuffing. Measure about 1 lb (450 g) picked meat.
2. Preheat the oven to 400°F (200°C). In a large skillet, heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter over medium heat. Add the chopped onion and green pepper and cook gently until softened, about 6–8 minutes.
3. Add the minced garlic and cook 1 minute until fragrant. Stir in 2 tbsp (30 g) tomato paste and cook 2 minutes to deepen the flavors.
4. Deglaze the pan with 1/4 cup (60 ml) white wine, then add 2 tbsp (30 ml) brandy. If desired, carefully tip the pan slightly to flambé the brandy and burn off the alcohol; allow flames to subside before proceeding.
5. Add the reserved crab juices or 1/4 cup (60 ml) fish stock and simmer 2–3 minutes. Stir in the picked crab meat, 1/4 cup (15 g) chopped parsley, 1/2 tsp (1 g) smoked paprika, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) black pepper. Cook just until heated through, 2–3 minutes more.
6. Remove from heat. Mix in 1/2 cup (50 g) breadcrumbs and the optional egg yolk if using; the mixture should be moist but hold together. Adjust seasoning.
7. Spoon the crab mixture into the reserved shells or into small ovenproof dishes. Dot the tops with the remaining 2 tbsp (30 g) butter and sprinkle a few additional breadcrumbs over each for a golden crust.
8. Bake in the preheated oven until bubbling and golden on top, about 10–12 minutes. If desired, finish under the broiler 1–2 minutes to deepen color, watching closely.
9. Serve hot in the shells with lemon wedges and extra parsley on the side.