Home Cook Together. Celebrate Life.

SpanishAuthentic Cuisine

Txangurro a la Donostiarra

Serves 4 to 6 Entree seafood, Fish

Txangurro a la Donostiarra

Txangurro a la Donostiarra is a cherished dish from the coastal city of San Sebastián, where seafood is a staple and recipes live in the hands of home cooks rather than on paper. It reflects the everyday culinary rhythm of the region, appearing often on family tables, where the bounty of the sea meets the warmth of the kitchen.

This dish is a celebration of spider crab, enhanced by the sweetness of onions and the subtle earthiness of leeks. Ripe tomatoes lend a rich depth, while a splash of brandy de Jerez and dry white wine add a touch of sophistication. The result is a comforting yet elegant dish, with a crispy breadcrumb topping that invites you to dive in. Perfectly seasoned with fine sea salt and a hint of cayenne, it captures the essence of San Sebastián's straightforward and generous approach to cooking.

Ingredients

  • 2spider crabs — cooked with the meat picked and shells reserved
  • 2onions — very finely chopped
  • 1leek — finely chopped
  • 2ripe tomatoes — grated
  • 60 mlbrandy de Jerez
  • 100 mldry white wine
  • 60 gbreadcrumbs
  • 40 gunsalted butter
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt and cayenne

Method

  1. Begin by cleaning the 2 spider crabs. Remove the legs and claws, then carefully crack open the shell to extract the meat. Be sure to remove any cartilage or shell fragments. Set the meat aside and clean the shells, as they will be used for serving later.
  2. In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat. Add 2 finely chopped onions and 1 finely sliced leek. Cook slowly, stirring occasionally, until the vegetables become soft and translucent, and the aroma is sweet and toasty, about 10 minutes.
  3. Grate 2 ripe tomatoes and add them to the skillet. Continue to cook, stirring occasionally, until the mixture thickens and the tomatoes have broken down completely, creating a rich sofrito base. This should take about 10 minutes, and the mixture should be fragrant and slightly caramelized.
  4. Pour in 60 ml of brandy de Jerez and allow it to simmer for a minute, letting the alcohol evaporate. Then, add 100 ml of dry white wine and continue to cook until the liquid reduces by half, intensifying the flavors.
  5. Gently fold in the reserved crab meat, being careful not to break it apart. Season with fine sea salt and a pinch of cayenne to taste. Cook until the crab meat turns opaque and just firm, shaking the pan gently to keep the delicate flesh intact.
  6. Preheat your oven to 180°C (350°F). Fill the cleaned crab shells with the crab mixture, pressing it down gently. Sprinkle 60 g of breadcrumbs evenly over the top of each filled shell.
  7. Melt 40 g of unsalted butter and drizzle it over the breadcrumbs. Place the filled shells on a baking tray and bake in the preheated oven until the breadcrumbs are golden brown and crispy, about 10-15 minutes.
  8. Remove from the oven and let them cool slightly before serving. Finish with a drizzle of extra virgin olive oil and serve immediately, ensuring the sauce remains glossy and the flavors vibrant.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Spanish cuisine