Spider crab and lemon oil
Instructions
Boil the granceole by flooding, still alive, in salted water to a boil for 10 minutes.
Let them cool in the cooking liquid.
With a knife or scissors cut a circle the shell and open it.
Remove the pulp from the females also lay eggs called ' coral ', discarded entrails and stomach by the greyish colour.
Clean very well the inside of the shell, foderatela with one or two leaves of lettuce, fill it with the flesh of the spider crab, seasoned with olive oil, salt, pepper, a little lemon.
If there is a ' coral ' loosen it up with a little oil and guarnitevi the spider crab.
Preferring a stronger seasoning, add the oil and lemon emulsion a beat of parsley with a pinch of garlic.
Accompanying wines: Istrian Malvasia DOC Carso, Orvieto classic DOC, Sauvignon DOC Castel Del Monte.
Ingredients and dosing for 4 persons
- 4 granceole
- Some leaves of lettuce salad
- Olive oil
- Lemon juice
- Salt
- Pepper
- Parsley (optional)
- Garlic (optional)