Basque Country · Spain
Txangurro a la Donostiarra
Txangurro is Basque spider crab, and this baked, stuffed preparation was created in early-20th-century San Sebastian (Donostia), reportedly inspired by French lobster a l'armoricaine. The crab meat is cooked with onion, tomato, brandy and leek, returned to the shell, topped with breadcrumbs and gratinated. It is a festive centerpiece of Basque holiday tables.
Approximate, per 1 stuffed crab shell (~180g). Values vary by recipe and portion.
Where it comes from
Txangurro is Basque spider crab, and this baked, stuffed preparation was created in early-20th-century San Sebastian (Donostia), reportedly inspired by French lobster a l'armoricaine. The crab meat is cooked with onion, tomato, brandy and leek, returned to the shell, topped with breadcrumbs and gratinated. It is a festive centerpiece of Basque holiday tables.
Where to eat Txangurro a la Donostiarra
0 restaurants worldwide serve it.
The variants
A la donostiarra
The classic San Sebastian baked-and-gratinated stuffed shell.
Al horno
Oven-baked with a heavier breadcrumb crust.
Con centollo del Cantábrico
Made with prized Cantabrian spider crab for richer meat.
Ensalada de txangurro
Cold salad version dressing the picked crab meat with vinaigrette.
Cook it yourself
- Txangurro a la Donostiarra
Txangurro a la donostiarra is a Basque holiday showpiece: sweet spider crab meat folded into a brandy-laced tomato and leek sofrito, packed back into the shell, topped with breadcrumbs and browned under the grill.