Basque-Style Stuffed Crab

Be the first to rate

(No Ratings Yet)

Loading...

A signature dish from Spain's Basque Country, this rich and fragrant stuffed crab combines sweet crab meat with sautéed onion, tomato, brandy, and sweet paprika, then is baked until bubbling in its own shell. Traditionally served as a pintxo in San Sebastián bars, it makes a stunning starter or light main course with crusty bread and a crisp Txakoli wine.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 2.5 gSaturated Fat
• 14 gCarbs
• 1.8 gFiber
• 3 gSugar
• 28 gProtein
• 720 mgSodium
• 480 mgPotassium
• 135 mgCalcium
• 2.2 mgIron
• 12 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the crab

• 2 lbs (about 900 g) cooked whole Dungeness or blue crabs
• 1 lemon, cut into wedges, for serving

For the filling

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 medium ripe tomato, grated on a box grater (about 1/2 cup)
• 3 tbsp brandy or dry sherry
• 1 tsp sweet Spanish paprika (pimentón dulce)
• 1/4 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For assembly and topping

• 1/3 cup plain dry breadcrumbs, divided
• 1 tbsp melted butter
• Pinch of cayenne pepper (optional)

Directions

1. Preheat the oven to 400°F (200°C). Carefully twist off the top shells of the cooked crabs, pry off the apron, and remove the gills and any grayish matter. Extract all the meat from the body and claws, reserving the cleaned bottom shells for stuffing.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 6 minutes. Stir in the garlic and cook 1 minute more, until fragrant.
3. Add the grated tomato, paprika, salt, pepper, and the optional cayenne. Cook, stirring, until the mixture thickens and the liquid evaporates, about 5 minutes. Pour in the brandy and let it bubble for 1 minute to cook off the alcohol.
4. Fold in the crab meat, chopped parsley, and 2 tablespoons of the breadcrumbs. Toss gently just until everything is warmed through and bound together. Taste and adjust seasoning, keeping in mind the crab is naturally salty.
5. Spoon the filling evenly into the four reserved crab shells, mounding it slightly. Mix the remaining breadcrumbs with the melted butter and sprinkle over the tops to form a golden crust.
6. Arrange the stuffed shells on a rimmed baking sheet or in a shallow baking dish. Bake for 12 to 15 minutes, until the filling is hot and the breadcrumb topping is deeply golden and crisp.
7. Finish under the broiler for 1 to 2 minutes if you want extra browning, watching carefully to prevent burning. Let rest 3 minutes, then garnish with extra parsley and serve immediately with lemon wedges for squeezing over the top.

Cook’s Notes

• Authentic txangurro is traditionally made with spider crab (centollo) when in season from spring to late summer; Dungeness or blue crab are excellent substitutes available in North America.
• Save and crack the claws for picking after baking so guests can enjoy every bit of sweet meat.
• Use a splash of the same Txakoli or dry sherry you are serving with the meal to deglaze the pan instead of brandy for a more regional flavor.
• A final drizzle of brandy over the hot stuffed shells just before serving adds dramatic flair and amplifies the aroma.
• Serve with plenty of crusty baguette or toasted sourdough to soak up the rich, savory juices pooled in the shell.

You might also like

Desserts

Classic Spanish Rice Pudding

European

Valencia-Style Seafood Paella

Desserts

Catalan Llavaneres Sweet Flatbread with Pine Nuts

European

Spanish Meatballs in Tomato Sauce