Basque Bliss: Txangurro (spider Crab) Stuffed Piquillo Peppers
Indulge in the flavors of Basque cuisine with this exquisite recipe for Txangurro (Spider Crab) Stuffed Piquillo Peppers. This dish is a true delight for seafood lovers, combining the rich and savory taste of spider crab with the sweet and smoky flavor of piquillo peppers.
Ingredients
- 4 fresh spider crabs, cooked and meat removed
- 8 piquillo peppers, drained and patted dry
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the crab meat to the pan and cook for 2-3 minutes, stirring occasionally.
- Pour in the white wine and let it simmer until the liquid has reduced by half.
- Remove the pan from the heat and stir in the breadcrumbs. Season with salt and pepper to taste.
- Carefully stuff each piquillo pepper with the crab mixture and place them in a baking dish.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the peppers are heated through.
- Serve the stuffed piquillo peppers hot, garnished with a drizzle of olive oil and a sprinkle of fresh parsley.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 18g
- Carbohydrates
- 12g
- Fat
- 18g
Supplies
Baking dish Pan
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Txangurro Stuffed Piquillo Peppers as a delightful appetizer or as part of a tapas spread. Pair with a crisp white wine to complement the flavors.
Tips & tricks
For a time-saving option, you can use canned spider crab meat instead of cooking and cleaning fresh spider crabs.
Cost
$30