Txangurro

Txangurro is a species of spider crab that is often used in Basque cuisine. Known as centollo, or its scientific name, Maja squinado, this crustacean is distinguished by a large and spiky carapace with long and thin legs, and it is highly appreciated for its delicately flavored meat.

Collected from the Bay of Biscay, and typical of Bilbao and San Sebastian, txangurro is also the name of a seafood delicacy prepared with the crabmeat obtained from this renowned crustacean. Found in numerous pintxos bars and seafood restaurants, the crab is typically stuffed and baked in its own shell, or used in various seafood dishes combined with garlic, leeks, onions, and tomatoes.