Spanish cuisine · Fish & Seafood

Changurro a la Donostiarra

Basque crab meat mixture with tomato, brandy and leek, filled into shells and gratinéed under breadcrumbs.

Ingredients · for 4 servings

• 400 g crab meat
• 1 onion
• 1 leek
• 3 cloves garlic
• 400 g passata
• 100 ml brandy
• 100 ml white wine
• 60 g breadcrumbs
• 50 g butter
• 1 pinch chili flakes
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Check the crab meat for shell fragments and loosely flake it; finely dice the onion, leek and garlic.
2. Heat olive oil in a wide pan and sauté the vegetables over low heat for 12–15 min until soft and sweet-smelling without taking on color.
3. Deglaze with the brandy, let it bubble briefly, add the white wine and cook down uncovered for 4–5 min until the alcohol has evaporated.
4. Stir in the passata and chili flakes and cook over medium heat for 12–15 min until a thick, glossy sauce forms that clearly coats a spoon.
5. Fold in the crab meat, season with salt and pepper and fill the mixture into four heatproof shells or cleaned crab shells.
6. Sprinkle with breadcrumbs, dot with butter and gratinée in the oven preheated to 220°C for 8–10 min until the surface is golden brown; serve immediately.