Txangurro a la Donostiarra

Name: Txangurro a la Donostiarra
Total time: 70 min
Ingredients: 2 pounds cooked crab meat, picked and shredded (from whole crabs or lump crab meat); 4 crab shells, cleaned (for serving, optional); 3 tablespoons olive oil; 1 onion, finely diced; 1 leek, finely diced (white and light green parts); 2 cloves garlic, minced; 1 carrot, finely grated; 3 tablespoons tomato paste; 1/2 cup crushed tomatoes; 1/4 cup brandy; 1/2 cup fish stock; 1 pinch cayenne pepper; 1 teaspoon paprika; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 1/3 cup fine dry breadcrumbs; 2 tablespoons butter, melted; 2 tablespoons fresh parsley, chopped

chopped.com

Basque-style stuffed crab simmers in a brandy-scented tomato sofrito, then browns under the broiler.

View full recipe on chopped.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.

Share this recipe:

Ingredients

2 pounds cooked crab meat, picked and shredded (from whole crabs or lump crab meat)
4 crab shells, cleaned (for serving, optional)
3 tablespoons olive oil
1 onion, finely diced
1 leek, finely diced (white and light green parts)
2 cloves garlic, minced
1 carrot, finely grated
3 tablespoons tomato paste
1/2 cup crushed tomatoes
1/4 cup brandy
1/2 cup fish stock
1 pinch cayenne pepper
1 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/3 cup fine dry breadcrumbs
2 tablespoons butter, melted
2 tablespoons fresh parsley, chopped