Txangurro a la Donostiarra
Spider crab prepared in the style of Donostia (San Sebastian), a flavorful and popular Basque seafood dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Txangurro a la Donostiarra reflects the Basque Country's deep connection to the sea and its culinary tradition of using fresh, local ingredients. The dish likely evolved from simple preparations of seafood available to coastal communities, gradually incorporating more refined techniques and flavors as Basque cuisine developed its distinct identity. The incorporation of brandy and tomato sauce, while seemingly more modern, likely reflect influences from other European culinary traditions adapted to local ingredients.
Txangurro a la Donostiarra is a beloved dish in the Basque Country, particularly in San Sebastian (Donostia). It's a symbol of Basque culinary pride and the region's strong connection to the sea. Often served as a starter or tapa, it is a common feature in pintxo bars and restaurants throughout the region and is frequently enjoyed during festive occasions and family gatherings.
Pintxo Culture
Txangurro a la Donostiarra is commonly found as a pintxo (Basque tapas) in San Sebastian. It's often served in the crab's own shell, showcasing the fresh, local seafood that's central to Basque cuisine. Eating pintxos is a social activity, with locals and tourists alike hopping from bar to bar to sample different specialties.
Celebrations and Gatherings
This dish is often prepared for special occasions and family meals in the Basque Country. It's considered a celebratory dish due to the relatively high cost and the effort involved in preparing it. Sharing a plate of Txangurro a la Donostiarra is a sign of hospitality and good cheer.
Regional Identity
Txangurro a la Donostiarra represents the Basque region's strong connection to the Atlantic Ocean. The use of local ingredients like spider crab reflects the emphasis on freshness and seasonality in Basque cuisine. The dish is a tangible representation of the region's culinary heritage.
Txangurro a la Donostiarra is a rich and flavorful dish characterized by a combination of sweet crab meat, savory aromatics, and a touch of brandy for depth. The tomato sauce adds a bright acidity that balances the richness of the crab.
The primary flavor component is the naturally sweet and delicate meat of the spider crab (txangurro in Basque). This sweetness is complemented by the savory flavors of sautéed onion, leek, garlic, and tomato. Brandy or cognac adds a warming depth, while a touch of spice, typically from cayenne pepper or paprika, provides a subtle kick. Parsley contributes a fresh, herbaceous note. The texture is rich and creamy, with the crab meat mixed with the other ingredients to create a cohesive filling.
Crab Preparation
The quality of the crab is paramount. Use fresh, live spider crabs if possible. Thoroughly clean the crab and extract all the meat carefully, ensuring no shell fragments remain.
Shell Presentation
Traditionally, the crab mixture is served in the cleaned crab shell. Take care when cleaning the shell to avoid damage. You can also use ramekins if you prefer.
Flavor Balance
Pay close attention to the balance of flavors. Adjust the amount of brandy, tomato sauce, and spice to your liking. Taste as you go to ensure the flavors are well-balanced.
Breadcrumbs for Texture
Adding breadcrumbs helps to bind the mixture and create a slightly crispy top when baked. Use fresh breadcrumbs for the best texture.
Baking Time
Do not overbake the mixture. The mixture should be heated through and the top lightly browned. Overbaking can dry out the crab meat.
Explore additional Traditional Basque dishes and restaurants
Explore Traditional BasqueDiscover top dining spots and culinary experiences in Bilbao.
Explore BilbaoLearn more about the food culture, restaurant scene, and culinary heritage of Spain.
Explore Spain