Lukan Piquillo Peppers Stuffed with Txangurro (Crab), 4 Pieces, 10.6 oz
$18.95
Red piquillo peppers filled with a creamy txangurro (crab) béchamel, in a jar from Lukan in Donostia-San Sebastián: a classic of Basque bars, ready in 2 minutes.
- 4 piquillo peppers stuffed with crab béchamel, 10.6 oz (300 g)
- A home-style recipe from San Sebastián
- Warm for 2 minutes and serve: a tapa or a starter
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Description
Pimientos rellenos are one of the dishes of the Basque Country and Navarra: sweet red piquillo peppers filled with a creamy béchamel and baked or warmed in a sauce. Txangurro is the Basque name for the crab dishes of the Cantabrian coast. Lukan, a kitchen in Donostia-San Sebastián, makes them with a home-style recipe and packs four peppers in each jar, in their sauce.
The filling is a smooth béchamel made with milk, butter and crab, with a touch of brandy; the pepper is sweet and lightly smoky. Serve two per person as a starter, or cut them in half for a tapa.
How to serve. Before opening, turn the jar upside down so the peppers separate. Pour the peppers and their sauce into a small pan, rinse the jar with a little water and add it, cover and warm over low heat for about 4 minutes without stirring. Or warm on a plate in the microwave at medium power for 3 minutes. Good with a fried egg and potatoes, or with bread.
Storage. Keep the jar in the pantry and follow the date on the lid. Once opened, keep it in the fridge and eat within 2 days.
Product details
| Brand | Lukan (Donostia-San Sebastián) |
|---|---|
| Origin | Spain (Basque Country) |
| Net weight | 10.6 oz (300 g), 4 stuffed peppers |
| Ingredients | Piquillo pepper [water, sugar, salt, acidity regulator: citric acid, firming agent: calcium chloride], milk, refined sunflower oil, wheat flour (gluten), butter, brown crab (3%), whole peeled tomato, onion, carrot, sugar, water, salt, brandy, mild olive oil, pepper, garlic and thickener: xanthan gum |
| Storage | Pantry until opened |
FAQ
What is txangurro?
The Basque word for crab, and for the classic crab dishes of San Sebastián. Here the crab goes into the béchamel that fills the peppers.
Do I need to heat them?
Yes, they are best warm: 4 minutes in a covered pan over low heat, or 3 minutes in the microwave at medium power.
Allergens
Contains:
- Milk
- Crustacean shellfish
- Wheat (gluten)
Ingredients
Piquillo pepper [water, sugar, salt, acidity regulator: citric acid, firming agent: calcium chloride], milk, refined sunflower oil, wheat flour (gluten), butter, brown crab (3%), whole peeled tomato [tomato, tomato juice, salt, citric acid, calcium chloride], onion, carrot, sugar, water, salt, brandy, mild olive oil, pepper, garlic and thickener: xanthan gum.
Nutrition
| Typical values | per 100 g |
|---|---|
| Energy | 998 kJ / 242 kcal |
| Fat | 22.3 g |
| – of which saturates | 8.6 g |
| Carbohydrate | 4.3 g |
| – of which sugars | 3.7 g |
| Protein | 5.5 g |
| Salt | 0.3 g |
Information taken from the producer's label. Recipes can change, so always check the label on the product you receive.
Additional information
| Weight | 1.2 lbs |
|---|
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