Txangurro a la Donostiarra is a traditional dish from San Sebastián, in Spain’s Basque Country. “Txangurro” means spider crab in Basque, and this preparation highlights the region’s deep connection to the sea. In this dish, the rich crab meat is sautéed with aromatics, filled back into the shell, topped with breadcrumbs, and baked until golden—a beautifully rustic yet refined example of Basque coastal cuisine.
Traditional Recipe: Txangurro a la Donostiarra
Ingredients:
- 1.5 kg cooked spider crab (or Dungeness crab as a substitute)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 shallots, finely chopped
- 1 large spring onion, finely sliced
- 1 leek (white part only), finely sliced
- 2 large tomatoes, peeled and deseeded
- 150 ml tomato sauce
- 50 ml brandy
- 1 ladle shellfish stock
- Breadcrumbs
- Small knobs of butter
- 1 tablespoon chopped flat-leaf parsley
Instructions:
- Prepare the Crab:
Remove all crab meat from the body and claws, ensuring no shell fragments remain. Clean the crab shell thoroughly for stuffing later. - Cook the Vegetables:
In a wide pan, heat the olive oil and butter. Sauté the shallots, onion, and leek gently until soft. - Add Tomato:
Stir in the chopped tomatoes and tomato sauce. Let the mixture simmer and reduce slightly. - Deglaze and Simmer:
Add the brandy and let it cook off. Pour in the shellfish stock and continue to simmer until the sauce thickens. - Add Crab and Herbs:
Fold in the crab meat and chopped parsley. Mix thoroughly so the meat is well coated and flavored. - Stuff and Bake:
Fill the cleaned crab shells or small gratin dishes with the mixture. Top with breadcrumbs and a few small knobs of butter. - Finish:
Bake in a preheated oven at 200°C (392°F) for 6–8 minutes, until golden and bubbling on top.
Best Places to Try Txangurro a la Donostiarra in San Sebastián
Juanito Kojua
An iconic spot in the Old Town known for traditional Basque cuisine. Their txangurro dishes are often regarded among the best in the city.
El Vaskito
A local favorite for classic seafood preparations, including a generous and flavorful txangurro.
Rekondo
A fine-dining establishment set on the hillside with a prestigious wine cellar. Their txangurro is elegant and deeply rooted in tradition.
Bar Sport
A bustling pintxos bar in the Old Town offering creative variations, including a crab-stuffed crepe inspired by the traditional dish.
Txangurro a la Donostiarra is a must-try for anyone visiting San Sebastián or exploring the flavors of Basque cooking. It’s a dish that balances sea-sourced richness with homestyle comfort, and it’s best experienced where it was born: along the Bay of Biscay.
