Txangurro a la donostiarra.

Elaboration:

1. Prepare the spider crab: Place the spider crab in a large pot of boiling water and salt. Cook for about 15-20 minutes (depending on size). When cooked, allow to cool slightly and then remove the meat from the body and legs, reserving the clean shell for serving. Shred the crab meat and set aside.
2. Sauté the vegetables: In a large frying pan, add a little olive oil and sauté the finely chopped onion, leek, garlic and carrot. Cook over medium heat until the vegetables are tender, about 10 minutes.
3. Add the brandy and white wine: Once the vegetables are cooked, add the spider crab meat and mix well. Add the brandy and flambé carefully to evaporate the alcohol. Then add the white wine and leave to reduce for a few minutes.
4. Add the tomato and adjust the flavour: Add the tomato sauce and cook for a few more minutes, mixing all the ingredients well. Season with salt and pepper to taste.
5. Fill and gratinate: Stuff the crab shell with the prepared mixture. Sprinkle with the breadcrumbs and a few small portions of butter to help gratinate. Place the shell on a baking tray.
6. Gratinate in the oven: Preheat the oven to 200°C and grill the spider crab for about 10-15 minutes or until the surface is golden brown and crispy.
7. Serve: Serve the txangurro a la donostiarra hot, garnished with chopped fresh parsley.

Additional advice:

• You can prepare the txangurro in advance and gratin it just before serving, so that it is hot and freshly cooked.
• If you don't have fresh spider crab or spider crab, you can use crab, which also works well for this recipe.

Processing time:

• 60 minutes.