How to make spider crab oil and lemon, recipe for a simple and delicious dish, to be done especially in the winter, between November and February, when the crustacean, typical of the Venetian lagoon is better.
Ingredients for 4 people
- 4 medium or 2 large spider crabs
- the juice of 1 lemon
- 4 tablespoons of extra virgin olive oil
- 2 spoons of finely chopped parsley
- salt and pepper
Preparation of the spider crab oil and lemon
Brush and wash the spider crabs well, then tie the legs around the body with a kitchen string.
Boil plenty of water in a pot, then dip the spider crabs and cook for twenty minutes, then drain and let them cool.
With a sharp knife, cut the spider crabs into the lower part of the armor junction and with a spoon, pull out the pulp.
Use the nutcracker to also extract the pulp filaments contained in the legs.
Chop all the pulp and put it in a container, then season with oil, salt, pepper, lemon juice and parsley.
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Put this mixture back into the shells and serve as a salad on the table.
