1) Boil two types of crabs for 15 minutes then remove meat and set aside. 2) Sauté onion, leek, and garlic then add crab meat and flour. Add wine and let reduce. 3) Add seafood cream or tomatoes then season with salt and pepper. 4) Serve mixture hot or cold in crab shells or glasses topped with grated egg and parsley.

1. CHANGURRO http://recipespicbypic.blogspot.com

2. CHANGURRO Ingredients for 4 servings: 1 big spider crab, 2 crabs (see picture) which weight more than 1 kilo each, 1 onion, 1 leek, 2 garlic cloves, 1 teaspoon of flour, 200 ml of seafood cream (you can buy it in the supermarket) or 2 table spoons of fried tomatoe, 2 boiled eggs, ½ glass of Txacolí (it’s a basque wine. I couldn’t find it, so I used white young dry wine instead), olive oil, salt and black pepper.

3. CHANGURRO Boil the two kind of crabs in a big pot with boiling water a bunch of salt, some small black pepper balls and a bay leaf. Once it stars boiling again count 15 minutes and place the crabs in cold and iced water to stop the cooking process. As soon as they are cold, open them and take all the meat inside, place it in a bowl. Proceed the same with all the crabs.

4. CHANGURRO Add some olive oil (just a bit, we want the veggies to cook in their own water) to a saucepan and cook the onion, leek and garlic at medium/low heat. Just before the veggies get golden, add the crab meat, and the flour. Stir for some minutes and add the Txacolí (or some other white young dry wine).

5. CHANGURRO We let the wine reduce while stirring and then we add the seafood cream or the fried tomatoe. Taste the mixture, add some salt and pepper to fit your taste and leave aside. You can have it hot or cold.

6. CHANGURRO You can use the empty heads of the crabs to present the dish or rather use a Martini glass, for example. Once the crab mixture is in place, add some boiled egg grated on top and a spring of parsley. Close your eyes and feel the sea in your mouth. MMMMMmmmmmm