Basque Txangurro a la Donostiarra with Crab and Brandy
A decadent Spanish crab dish with a hint of brandy
An exquisite Basque specialty combining fresh crab meat with brandy, tomato, and spices, baked until golden.
- 1 h 30 min
- 4
- Advanced
Ingredients
For the Crab Filling
For the Crust
For the Garnish
Preparation
Marinating the Crab Meat
Combine Ingredients
In a mixing bowl, combine the crab meat, chopped tomato, and garlic.
Season
Add salt and pepper, then gently mix to combine.
Marinate
Pour in the brandy and let it marinate in the fridge for 30 minutes.
Use fresh crab for the best flavor; canned versions might alter the taste.
Preparing the Crust
Mix Crust Ingredients
In a small bowl, combine the breadcrumbs, melted butter, parsley, and smoked paprika.
Combine
Mix until it resembles coarse sand.
Set Aside
Set aside until ready to use.
Cooking Process
Sautéing
Heat olive oil in a skillet over medium heat, add onions and cook until translucent.
Simmering
Add the marinated crab mixture and cook for about 10 minutes, allowing the brandy to simmer.
Baking
Preheat your oven to 350°F (175°C), spoon the crab mixture into individual ramekins, top with the breadcrumb mixture, and bake for 25 minutes until golden brown.
Plating & Serving
Basque Txangurro a la Donostiarra with Crab and Brandy
Basque Txangurro a la Donostiarra with Crab and Brandy
Plating & Serving
Serve the txangurro a la Donostiarra directly in the ramekins, garnished with lemon wedges and extra parsley leaves on the side.