Txangurro Recipe | Basque-Style Spider Crab

Ingredients

• 1 large Dungeness crab (about 2 lbs), cooked and meat picked
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely diced
• 1 small leek (white part only), finely sliced
• 1 small shallot, minced
• 1/2 small fennel bulb, finely diced
• 1/2 red bell pepper, finely diced
• 1/2 green bell pepper, finely diced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup tomato purée
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon brandy (preferably Spanish)
• 2 tablespoons fresh parsley, finely chopped
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup fresh breadcrumbs (preferably from a rustic loaf)
• 1 tablespoon unsalted butter, melted (for topping)