Txangurro a la Donostiarra
Baked Spider Crab San Sebastian Style
Yes, with a tweak: confirm no breadcrumbs or flour are used as a thickener, topping, or binder. About 6g net carbs per serving.
What it is
A classic Basque dish featuring rich spider crab meat baked in its shell, mixed with a savory sofrito of finely diced onions, leeks, garlic, bell peppers, a hint of tomato, and often flamed with brandy, finished with cream or butter.
Key ingredients
Spider crab meat, olive oil, onion, leek, garlic, bell peppers, tomato paste (small amount), brandy, heavy cream or butter, salt, pepper.
How to make it keto
Crucially, confirm no breadcrumbs or flour are used as a thickener, topping, or binder. Ensure tomato paste is used sparingly, or ask for minimal.
Watch out for
Hidden flour/breadcrumbs for thickening or topping, excessive tomato paste/puree, added sugar in the sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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