World Flavors Cookbook

Txangurro al Horno

Baked spider crab (txangurro) in its own shell with cognac, tomato, and herbs — the Basque Country's most festive seafood dish.

Cuisine: Spain

Ingredients

• 2 large spider crabs (txangurro/centolla), cooked
• 1 onion, 2 shallots, finely diced
• 2 tomatoes, diced
• 2 tbsp cognac or brandy
• 100ml white wine
• Flat parsley
• Breadcrumbs
• Olive oil, butter
• Salt

Instructions

1. Remove crab meat and reserve shells.
2. Sauté onion and shallots until soft. Add tomatoes and cook 10 minutes.
3. Flambé with cognac. Add wine and crab meat. Stir well.
4. Fill crab shells with mixture.
5. Top with breadcrumbs and a little butter.
6. Bake at 200C for 10-12 minutes until golden.