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Gratinated Basque Spider Crab Pintxos

Name: Gratinated Basque Spider Crab Pintxos
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 pintxos
Cuisine: Basque, Spanish
Ingredients: 1 cooked spider crab weighing approximately 1.1 pounds (500 g); US alternative: 6 to 7 ounces (170 to 200 g) picked Dungeness, Jonah, or brown crab meat; 1 leek, thoroughly rinsed and finely diced; 1 medium onion, finely diced; 1 medium carrot, peeled and finely diced; 1 small wineglass Amontillado sherry, approximately 1/3 cup (80 ml); US alternative: dry sherry; 1 small wineglass brandy, approximately 1/3 cup (80 ml); 1 tablespoon butter; 3 tablespoons prepared aioli; 1 tablespoon sweet Spanish paprika, plus more for garnishing; 1 tablespoon all-purpose flour; Whole milk, as needed, approximately 1/2 to 3/4 cup (120 to 180 ml); 8 slices or small rolls of bread; Hot Spanish paprika, to taste; Fine salt, to taste; Freshly ground black pepper, to taste

Toasted bread topped with a creamy Basque-style spider crab filling and paprika aioli, then broiled until golden.

Prep30 min

Cook30 min

Total1 hr

Serves8 pintxos

Jump to Recipe

These Basque-inspired pintxos layer a rich spider crab and vegetable filling over crisp bread before adding a creamy paprika aioli.

A brief turn under the broiler creates a golden surface while keeping the sherry-scented crab mixture soft and savory underneath.

Why You’ll Love This Recipe

Sweet crab meat is enhanced with gently cooked leek, onion, and carrot.
Amontillado sherry and brandy give the filling a deep, aromatic character.
The creamy seafood mixture contrasts with the crisp toasted bread.
Paprika aioli creates a colorful, lightly smoky gratinated topping.
The individual portions make an impressive appetizer for parties and special meals.

Ingredient Notes

Spider crab

Whole cooked spider crab provides meat, roe, and flavorful internal juices. Picked Dungeness or Jonah crab is a more accessible US alternative.

Amontillado sherry

This dry fortified wine contributes nutty depth without making the filling sweet. Regular dry sherry may be used in its place.

Brandy

Brandy intensifies the seafood and vegetable aromas as it reduces. Let most of the alcohol evaporate before thickening the filling.

Aioli

Prepared aioli provides the creamy gratinated topping. Mix it thoroughly with sweet paprika before spooning it over the crab.

Bread

Choose small slices or rolls sturdy enough to support the filling. Toasting prevents the bread from becoming soggy too quickly.

Expert Tips

Inspect the picked crab meat carefully because small shell fragments can hide among the flesh.
Dice the vegetables very finely so they soften evenly and do not overwhelm the delicate crab texture.
Add the milk gradually and stop as soon as the filling becomes creamy but firm enough to mound on the bread.
Toast the bread before assembling the pintxos to create a barrier against the moist filling.
Place the tray close enough to the broiler to brown the aioli quickly without overheating or drying out the crab.

Serving Suggestions

Serve the pintxos immediately with chilled dry sherry, sparkling wine, or a simple green salad dressed with a sharp vinaigrette.

Storage and Reheating

The crab filling can be prepared up to 1 day in advance and refrigerated in a covered container. Reheat it gently before assembling the pintxos. Toast the bread, add the aioli, and broil only when ready to serve. Refrigerate assembled leftovers within 2 hours and reheat them in a 375°F (190°C) oven, although the bread will be softer than when freshly made.

Frequently Asked Questions

What is txangurro?

Txangurro is the Basque term generally used for spider crab and also for preparations made with its seasoned meat.

What crab can I use in the United States?

Picked Dungeness or Jonah crab meat is the most practical substitute. Brown crab or good-quality refrigerated lump crab meat can also be used.

Can the crab filling be made ahead?

Yes. Prepare and refrigerate the filling for up to 1 day, then warm it gently before placing it on freshly toasted bread.

How do I prevent the pintxos from becoming soggy?

Use a thick filling, toast the bread well, and assemble and broil the pintxos immediately before serving.

CuisineBasque, Spanish CourseAppetizer Yield8 pintxos NutritionApprox. 255 calories per serving

Ingredients

1 cooked spider crab weighing approximately 1.1 pounds (500 g); US alternative: 6 to 7 ounces (170 to 200 g) picked Dungeness, Jonah, or brown crab meat
1 leek, thoroughly rinsed and finely diced
1 medium onion, finely diced
1 medium carrot, peeled and finely diced
1 small wineglass Amontillado sherry, approximately 1/3 cup (80 ml); US alternative: dry sherry
1 small wineglass brandy, approximately 1/3 cup (80 ml)
1 tablespoon butter
3 tablespoons prepared aioli
1 tablespoon sweet Spanish paprika, plus more for garnishing
1 tablespoon all-purpose flour
Whole milk, as needed, approximately 1/2 to 3/4 cup (120 to 180 ml)
8 slices or small rolls of bread
Hot Spanish paprika, to taste
Fine salt, to taste
Freshly ground black pepper, to taste

Instructions

If using a whole cooked spider crab, remove the legs and claws, open the lower shell, and separate the upper shell from the body.
Discard the feathery gills and any inedible hard material. Remove the meat, roe, and flavorful juices from the body, claws, and legs, checking carefully for shell fragments.
Reserve enough picked crab meat for eight generously topped pintxos. Refrigerate any remaining crab promptly for another preparation.
Cut the leek, onion, and carrot into very small, evenly sized pieces.
Melt the butter in a wide skillet over medium-low heat. Add the leek and onion, season lightly with salt and black pepper, and cook for several minutes until they begin to soften.
Add the diced carrot and continue cooking gently until all the vegetables are tender without becoming deeply browned.
Pour in the Amontillado sherry and simmer over medium-low heat for approximately 10 minutes, allowing most of the alcohol and excess liquid to evaporate.
Fold the crab meat, roe, and reserved crab juices into the vegetables. Add the brandy and cook for another 10 minutes, stirring occasionally.
Sprinkle the flour over the crab mixture and stir continuously for 2 minutes to cook away its raw flavor.
Gradually add enough milk to create a smooth, creamy filling. Continue stirring until the mixture thickens and begins to pull cleanly away from the sides of the skillet.
Taste the filling and adjust the salt and black pepper. Remove it from the heat and allow it to cool slightly.
Toast or lightly brown the bread slices or split rolls so they form a firm base for the moist crab topping.
Mix the prepared aioli with the sweet paprika until evenly colored and smooth.
Divide the warm crab filling among the eight pieces of toasted bread, forming a generous mound on each one.
Top each pintxo with a spoonful of the paprika aioli and arrange them on a broiler-safe baking sheet.
Broil the pintxos briefly until the aioli is lightly browned and bubbling. Watch them continuously because the topping can color very quickly.
Finish with a light dusting of sweet or hot paprika and serve immediately while the bread is crisp and the filling is warm.

Notes

Txangurro is the Basque name commonly used for spider crab. Whole spider crab can be difficult to find in a regular US supermarket, so picked Dungeness, Jonah, or brown crab meat is a practical alternative.

When using packaged crab meat, drain it thoroughly and check it carefully for small pieces of shell before adding it to the filling.

Amontillado is a dry, nutty style of sherry. Another dry sherry is the closest widely available substitute; avoid sweet cream sherry.

Use only enough milk to produce a thick filling that holds its shape on the toast rather than running over the edges.

Prepared aioli often contains raw or pasteurized egg. Keep it refrigerated and broil the finished pintxos immediately before serving.

The calorie estimate assumes approximately 7 ounces (200 g) of edible crab meat, 3 tablespoons of aioli, 1 tablespoon of butter, 5 ounces (150 ml) of milk, and eight small bread portions.