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Txangurro a la Donostiarra is a traditional dish from San Sebastian which uses one of the most enjoyed crustaceans in Basque gastronomy, the spider crab. Often substituted with the common crab, the spider version tends to have more succulent meat and deeper flavour. The crab is stuffed with ingredients such as onions, tomatoes, leeks, brandy and parsley, and is topped with bread crumbs before being baked in the oven.
