Crab in Donostia style


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

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.


To cook the crabs, pour plenty of water into a large pot. When it comes to a boil add 50-60 g. of salt for every liter of water. Cook the crabs one at a time for 10 minutes.

Let them take hold open them take out the meat, ensuring that there are no hard parts or any shell. Reserve on the one hand the meat of the head and on the other the meat of the body.

Chop the onions and brown them in a pan with a little oil. Add the garlic cloves and the finely chopped tomato and sauté with a wooden spoon. Add the meat of the spider crabs and mix well. Add some breadcrumbs, pour over the brandy and flambé off the heat.

Clean the shells and fill them with the previous mixture. Sprinkle with a little breadcrumbs and chopped parsley; place on top a few cubes of butter distributed. Gratin 4 minutes with the oven grill at maximum power.

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