Txangurro al Horno (Baked Stuffed Crab)

Name: Txangurro al Horno (Baked Stuffed Crab)
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)

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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.

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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)