Spanish
Txangurro
“This Basque delicacy features spider crab meat mixed with aromatic vegetables, brandy, and breadcrumbs, baked until golden.”
Hard2 hours
Where it comes from
Txangurro, originating from the Basque fishing towns, showcases the region's access to fresh seafood, often served during festive occasions.
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On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Sauté onions and leeks in butter until soft.
- 2
Add tomato and deglaze with brandy.
- 3
Mix in crab meat and breadcrumbs, seasoning with salt and parsley.
- 4
Stuff the crab mixture into cleaned crab shells.
- 5
Bake until the tops are golden and crisp.
