Name: Authentic Txangurro Recipe
Prep time: 45 min
Cook time: 35 min
Yield: 2
Cuisine: Spain
Ingredients: 2 whole spider crabs (about 1.5-2 lbs each), live and active; 1/4 cup extra virgin olive oil; 1 large onion, finely diced (about 1.5 cups); 1 red bell pepper, finely diced (about 1 cup); 1 green bell pepper, finely diced (about 1 cup); 2 large ripe tomatoes, peeled, seeded, and finely diced (about 1.5 cups); 4 garlic cloves, minced; 1/2 cup dry white wine (such as Txakoli or Sauvignon Blanc); 1 cup fresh breadcrumbs (from crustless day-old bread); 1/4 cup fresh flat-leaf parsley, finely chopped; 1 bay leaf; 1 teaspoon sweet paprika (pimentón dulce); 1/4 teaspoon cayenne pepper (optional, for heat); 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 2 tablespoons reserved crab roe (if present in crabs); 1/4 cup water or fish stock, if needed for consistency

Txangurro

🇪🇸 Spain

Basque Country

Txangurro is a traditional Basque dish made with spider crab that is cooked in a sauce made from its own meat, onions, peppers, tomatoes, white wine, and breadcrumbs, and is typically served in the crab shell.

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