Spanish Baked Spider Crab

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This Basque-inspired baked spider crab is a celebration of the sea, blending sweet crab meat with garlic, tomato, brandy, and toasted breadcrumbs, then baked in its own shell until bubbling and golden. It is traditionally served as a shared appetizer with crusty bread to mop up the rich pan juices.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 18 gCarbs
• 2 gFiber
• 4 gSugar
• 36 gProtein
• 720 mgSodium
• 680 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the crab and sauce

• 4 cooked whole spider crabs (about 1.25 lb / 570 g each)
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 small red chili, finely chopped (optional)
• 1/2 cup (120 ml) dry white wine
• 2 tbsp brandy or Cognac
• 1 cup (240 g) tomato sauce or crushed San Marzano tomatoes

For the stuffing and topping

• 1/2 cup (60 g) plain dry breadcrumbs, plus 3 tbsp extra for topping
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp sweet paprika (pimentón)
• 1/2 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Twist off the top carapace from each cooked crab and set the shells aside; pull away and discard the gills, mouth, and any gritty parts. Pick out the body meat, leg meat, and any orange roe, placing it all in a bowl along with any juices from the shells.
3. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and chili and cook for 1 minute more.
4. Pour in the white wine and brandy; simmer until the liquid reduces by half, about 3 minutes. Add the tomato sauce and simmer for another 4 minutes to thicken slightly.
5. Fold the crab meat and roe into the sauce, then stir in 1/2 cup breadcrumbs, parsley, paprika, salt, and pepper. The mixture should be moist and just cohesive.
6. Spoon the filling back into the cleaned crab shells, mounding it generously on top. Sprinkle each with the extra breadcrumbs and drizzle with olive oil.
7. Arrange the stuffed shells on the prepared baking sheet and bake for 12 to 15 minutes, until the tops are golden brown and the filling is bubbling hot.
8. Serve immediately with lemon wedges and crusty bread, spooning the juices from the shell onto each portion.

Cook’s Notes

• Ask your fishmonger to steam the crabs for you; pre-cooked whole crabs save significant prep time.
• Pull the crab meat into large, irregular pieces rather than shredding it so the filling has a luxurious, chunky texture.
• A splash of brandy adds the signature Basque depth, but you can omit it and increase the wine by the same amount.
• For an authentic pairing, serve with a chilled glass of Txakoli or another crisp, dry Spanish white wine.
• Save the cleaned top shells and arrange them on the plate as edible presentation bowls—presentation is half the charm of this dish.

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