Brick dough bags filled with Spider Crab


500 g crumbled spider crab.

8 brick dough sheets.

1 chopped onion.

1 chopped leek.

2 chopped cloves.

50 g home-made fried tomato.

60 g brandy.

Extra virgin olive oil.



Fry gently the garlic, onion and leek in a little of olive oil. Once the vegetables are poached, add the crumbled spider crab (white meat and coral) and season. Add the brandy and flambé it. Add the home-made fried tomato and boil for 5 minutes.

Put the stuffing on the brick dough sheets with a spoon, make small bags with it and tie them with a string. Put parchment paper on a tray and put the small bags on it. Cook them in the oven at a 200º C for 6-8 minutes (until they are brown).

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Txangu2 Gourmet

Avda Letxunborro, 83

Pabellones 1, 2, 3

20305 Irún, Guipuzkoa

943 633 613