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Baked Spider Crab Recipe

1h 35 mins
4 people
Prep Time
1h
Cook Time
35 mins
Total Time
1h 35 mins
Txangurro a la Donostiarra is a traditional dish from San Sebastian which uses one of the most enjoyed crustaceans in Basque gastronomy, the spider crab. Often substituted with the common crab, the spider version tends to have more succulent meat and deeper flavour. Unbelievably, the Japanese cousin or ‘giant spider crab’ can reach 3.8m on leg span and weigh 19kg – don’t worry we won’t be cooking that one! The majority of Basque traditional cooking is based on popular, rural cooking. However, the formula and origin of this particular recipe is more related to our French neighbours and in particular to one of their most renowned dishes ‘lobster a l'armoricaine’. Spider crab is widely available around UK shores, surprisingly being nearly ten times cheaper than in Spain, so come on, give it a go...everyone likes fishing out a bargain.
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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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