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DELICRAB COOKBOOK

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Our recipes include dishes that are easy to prepare and that include the special features of Cantabrian cuisine.
RECIPES WITH OUR MOST VERSATILE PRODUCT
BROWN CRAB MEAT PREMIUM (TXANGURRO)
100% Brown crab meat premium
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Txangurro
Fillings · Paste · Salads · Soups · Creams · Sushi · Bases · Rice · Pâtés · Omelettes · Sautéed dishes · Sauces · Spreads · Snacks · Catering · Fish · Croquettes · Pies

Hake stuffed Txangurro

INGREDIENTS (for 4 people):
  • 2 Hake
  • 3 or 4 prawns
  • 50 g Txangurro
  • Olive oil

For seafood cream

  • Leek
  • Carrot
  • Onion
  • Garlic
  • scampi
  • Cognac
  • Fumet Delicrab
  • Olive oil
  • Salt
  • Ketchup
ELABORATION:

Seafood cream:
Chop the vegetables and sauté over low heat until they pick color. Add whole lobster, shell and all. The roast a while and we water with a stream of cognac to flambearlas. When the fire goes out , add the tomato sauce and fish stock and boil a few minutes. All with the blender grind and we go through a sieve and add salt.

Txangurro:
Chop very fine onion and sauté over low heat for half an hour. Add the crab to do for a while with the onion. Add a splash of brandy and flambé. Add the cream of seafood and some tomato sauce and give the salt.

Hake:
We salt loins and placed in a baking dish without a spine oil, spoonfuls of "I txangurro" above and the second spine. We put a knob of butter over everything and bake for 8-10 minutes at 180 ° C. We put on a plate hot seafood sauce over the hake and prawns , peeled crowned with some grilled.

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