Stuffed Spider Crab

Donostia is the Basque name for San Sebastián and this recipe is a local classic, served in some guise or another in all the Basque harbour towns. The spider crab, or txangurro as it is known in Basque, certainly doesn’t look particularly appetizing with its encrusted shell, like a miniature rock garden, and its spindly little legs; yet the meat is truly delicious. The shell traditionally serves as a case for the stuffing although I prefer to serve this in individual ramekins.