Name: Txangurroa Labean (Baked Stuffed Crab)
Yield: 6 Medias Raciones
Cuisine: Spain
Ingredients: 1 carrot, cut into fine julienne strips; 200 g (7 oz) two-day-old bread, processed into fine breadcrumbs; 160 ml (5¼ fl oz) extra virgin olive oil, plus extra, to drizzle; 1 leek, white part only, cut into fine julienne strips; a handful of parsley, stalks reserved and leaves finely chopped; 6 live blue swimmer crabs; 400 g (14 oz) tin chopped tomatoes; 4 garlic cloves, finely chopped, plus 1 garlic bulb, halved; 8 bay leaves; 300 ml (10½ fl oz) brandy; 6 tomatoes, peeled, seeded (see glossary) and chopped

Preparation info

6
Medias Raciones

Difficulty
Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

THEY SAY ONE MAN’S TRASH IS ANOTHER MAN’S TREASURE. EVEN THOUGH THERE ARE REGULAR FERRIES BETWEEN THE SOUTH OF ENGLAND AND BILBAO, IT WAS FUNNY SEEING CRABS IN THE SAN SEBASTIÁN MARKET THAT WERE CAUGHT IN ENGLAND. WHILE THE ENGLISH ADORE DOVER SOLE, COD AND SCAMPI, THEY DON’T SEEM TO SHARE THE BASQUES’ LOVE OF CRABS. THIS IS A CLASSIC DISH — A WHOLE CRAB STUFFED WITH ITS OWN FLESH, ENRICHED IN A SAUCE AMERICAINE, COVERED WITH BREADCRUMBS AND GRATINÉED. SOUNDS FRENCH, BUT THIS IS A TRUE BASQ

Ingredients

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Ingredients

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