Shangurro (basque-style stuffed crab)


by: Faerie Chef

25 minutes is more than enough to prepare a perfect Shangurro. Seems like Spanish food never lets you down. This recipe of Shangurro is one such example. Serve this tasty Main Dish as often as you like! It is the one dish that anybody on High Protein diet can have. Tell me how you enjoyed my Shangurro. Feedback helps to keep me going and experimenting more.


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serves: 4

2 large cooked crabs (or 1 1/4 lb (550 g) fresh crabmeat (about 3 1/2 cups), including 4 oz (100 g) brown crabmeat, if available)

3 tablespoons olive oil

2 onions (minced)

9 small garlic cloves (minced)

8 oz (225 g) plum tomatoes (skinned, seeded, and chopped)

1/4 cup dry white wine

1 teaspoon sugar

1/4 teaspoon dried red pepper flakes

3 tablespoons chopped flat-leaf parsley

1 cup heaped (50 g) fresh white breadcrumbs

1 tablespoon (15 g) butter (melted)

Salt and freshly ground black pepper

Nutrition Facts
Shangurro (basque-style stuffed crab)

Servings Per Recipe: 4

Amount per Serving

Calories: 330

  • Total Fat: 15 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 115.3 mg
  • Sodium: 505.4 mg
  • Total Carbs: 18.2 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 5.1 g
  • Protein: 27.6 g

how is this calculated?

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1.  Preheat the oven to 400°F (200°C). lf using cooked crabs, remove the meat from the shell. Wash but the back shells, then break away the edge along the visible natural line to give a flat, open shell. Set aside.

2.  Heat the oil in a heavy-based frying pan, then add the onions and all except 1 minced garlic clove. Fry over a gentle heat for 2 minutes, until softened.

3.  Increase the heat and add the tomatoes, wine, sugar, red pepper flakes, and some salt and pepper. Simmer for about 4 minutes, until the mixture has reduced to a thick sauce.

4.  Stir in 2 tablespoons of the parsley and the flaked crabmeat, and spoon the mixture into the crab shells, or into individual gratin dishes. lf using crab shells, rest them in a shallow baking dish.

5.  Mix the breadcrumbs with the melted butter and the rest of the parsley and garlic. Sprinkle this mixture over the crab and bake for 10 minutes, or until the topping is crisp and golden.

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