Txangurro

Txangurro is a Basque culinary term referring to a spider crab. It is most famously prepared as txangurro a la donostiarra, a dish originating from the city of San Sebastián. This preparation involves the crab meat being removed from its shell, sautéed with onions, tomatoes, and other aromatics, and often enriched with brandy or white wine. The mixture is then seasoned and returned to the cleaned crab shell, which is typically topped with breadcrumbs and baked until golden brown and heated through.

The spider crab itself is a marine crustacean found in the Atlantic and Mediterranean seas. It is characterized by its long, spiny legs and relatively small body. In Basque cuisine, txangurro is highly prized for its sweet, delicate meat. The preparation a la donostiarra highlights this flavor, with the added ingredients complementing rather than overpowering the natural taste of the crab.

Beyond the classic baked preparation, txangurro can also be found in other dishes, such as croquettes or as part of seafood stews. However, the iconic txangurro a la donostiarra remains the most widely recognized and sought-after way to enjoy this particular crustacean in the Basque Country and beyond. It is a popular dish in pintxos bars and restaurants, often served as a starter or a sophisticated tapa.