Txangurro a la Donostiarra

Cook the crab in a large pot of generously salted boiling water: 15 minutes for 1.5 kg crab. Lift out and cool.

Extract the meat: twist off the legs and crack them to get the leg meat. Pull back the apron, separate the top shell from the body, and scoop out the brown crab meat (tomalley) from the shell into a bowl. Break the body in half and pick out all the white meat. Combine white and brown meat together.

Heat the olive oil in a frying pan. Cook the onion and shallots for 8 minutes over medium heat until very soft. Add the garlic and cook for 1 minute.

Add the brandy and flambé or let it evaporate. Add the white wine, let it reduce by half. Add the grated tomato and cook for 8 minutes until thick.

Remove from heat. Fold in the crab meat and parsley. Season.

Spoon the mixture back into the cleaned crab shell or into individual gratin dishes. Mix the breadcrumbs with small pieces of butter and scatter over the top.

Grill under a very hot grill for 3–4 minutes until the top is golden and bubbling. Serve immediately.