Txangurro al Horno (Baked Stuffed Crab) | Saveur

Name: Txangurro al Horno (Baked Stuffed Crab) | Saveur
Ingredients: 6 small or 3 large tomatoes (1¾ lb.); 1 tbsp. plus 1 tsp. extra-virgin olive oil; 1 3 ⁄ 4 cups finely chopped yellow onion (from 2 small onions), divided; 2 pinches kosher salt; 3 ⁄ 4 tsp. Sugar; 3 tbsp. unsalted butter, divided; 14 oz. fresh crabmeat (about 2 packed cups), from about 2–3 large cooked buey de mar or Dungeness crabs; 1 ⁄ 2 cup coarse dried bread crumbs; 3 ⁄ 4 tsp. brandy; Bread, for serving (optional)

www.saveur.com

This crab recipe is a version of txangurro a la donostiarra, a locally popular dish created by a Basque chef in the early 20th century.

View Original

Share this recipe:

Ingredients

6 small or 3 large tomatoes (1¾ lb.)
1 tbsp. plus 1 tsp. extra-virgin olive oil
1 3⁄4 cups finely chopped yellow onion (from 2 small onions), divided
2 pinches kosher salt
3⁄4 tsp. Sugar
3 tbsp. unsalted butter, divided
14 oz. fresh crabmeat (about 2 packed cups), from about 2–3 large cooked buey de mar or Dungeness crabs
1⁄2 cup coarse dried bread crumbs
3⁄4 tsp. brandy
Bread, for serving (optional)