Crab to torcello
Instructions
Carefully wash the spider crabs, put them in a pot, cover with cold water and add a pinch of salt, a tablespoon of lemon juice, a bay leaf, a sprig of parsley and 1 teaspoon peppercorns.
Cook for 15-20 minutes, then turn off the heat under the pot and let cool crustaceans in their cooking liquid.
When they are cold, drain well and extract the pulp without ruining the tortoise shell.
Wash well and dry them: will serve for the final presentation of the dish.
In a bowl place four tablespoons of mayonnaise and add the cream.
Add two tablespoons of tomato sauce and a glass of Brandy, flavored with salt and plenty of pepper and a ground, then mixed with care so as to obtain a homogeneous compound.
Collect in a second Bowl, the flesh of crustaceans, unite the hearts of celery cut into strips and two boiled potatoes, peeled and cut into cubes.
Sprinkle with a pinch of salt and stir gently with a wooden spoon.
Each shell lined with a leaf of lettuce, washed and dried, and ponetene one on each individual plate.
Spread the filling into shells and cover with the prepared sauce.
The crab garnish with some chopped hard-boiled egg and olives pitted and cut into pieces and serve.
Ingredients and dosing for 6 persons
- 6 spider crabs
- 4 tablespoons of mayonnaise
- 1 heart of celery
- 1 leaf of laurel
- 2 tablespoons of cream
- 1 tablespoon of lemon juice
- 1 sprig of parsley
- 2 tablespoons of tomato sauce
- 1 dram of brandy
- == 1 hard-boiled egg
- 2 boiled potatoes
- 6 leaves of lettuce salad
- 1 handful of black olives
- Salt
- Pepper
- 1 teaspoon of peppercorns