Txangurro (Spider Crab Gratin)

Ingredients

• 2 spider crabs or 600g prepared crab meat
• 1 onion, finely diced
• 2 tomatoes, finely diced
• 2 tbsp brandy
• 100ml dry white wine
• 50ml double cream
• 30g fresh breadcrumbs
• 2 tbsp flat-leaf parsley, finely chopped
• Olive oil
• Salt and white pepper

Method

1. 1

   If using whole crabs, remove the meat from the shells and claws. Reserve the shells.

2. 2

   Sauté the onion in olive oil until soft. Add the tomatoes and cook until dry.

3. 3

   Add the brandy and flambé, then add the white wine and reduce by half.

4. 4

   Add the crab meat and cream, season, and stir gently.

5. 5

   Spoon back into the crab shells (or gratin dishes). Mix breadcrumbs with parsley and oil.

6. 6

   Top with the breadcrumb mixture and grill under a hot grill for 5–7 minutes until golden.

7. 7

   Serve immediately with crusty bread.