For a dinner as special as those that lie ahead in these holidays, it is worth trying as with this recipe for sea ox au gratin in Donostia style. You can do it with txangurro (spider crab). Today there is high quality frozen seafood on the market at a better price, so this does not have to be a super expensive product. In any case, do not overcook the seafood, because it loses a lot of flavor and texture.

Crab in Donostia style

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For a dinner as special as the ones that are coming up during these Christmas holidays, it is worth taking the extra effort with this recipe for brown crab au gratin

Ángela

Kitchen: cuisine
Recipe type: Fish
Rations: 4

Total time:

Ingredients

2 spider crabs
2 onions
2 cloves of garlic
1 Tomate
1 glass of brandy
bread crumbs
butter
water
extra virgin oil
shawl
parsley

Preparation

To cook the crabs, pour plenty of water into a wide pot. When it starts to boil, add 50-60 g. of salt for each liter of water. Cook the crabs one by one for 10 minutes.
Let them cool down, open them, remove the meat, making sure that there are no hard parts or any shell left. Reserve the head meat on one side and the body meat on the other.
Chop the onions and brown them in a pan with a little oil. Add the finely chopped garlic cloves and tomato and fry with a wooden spoon. Add the crab meat and mix well. Add some breadcrumbs, drizzle with the brandy and flambé off the heat.
Clean the shells and fill them with the previous mixture. Sprinkle with some breadcrumbs and chopped parsley; place a few cubes of butter on top. Gratin 4 minutes with the oven grill at maximum power.

Recetín

Crab in Donostia style