Crab Salad (Granseola in Insalata)

Brush the spider crabs under running water, then place them in a large pot of boiling water, Cook for 10 minutes.

Let the fish cool in their cooking water.

Grasp firmly the shell with one hand.

Place the thumb of the other hand on the body of each crab between the legs and the other fingers on the other side of the legs, on the edge of the shell.

Offset your hands so that you remain in one hand the shell with its contents and in the other the legs and body.

If the crab is very big, cut before the belly with a knife.

Remove shell from the stomach.

Transparent membranes removed and the branches, not edible.

Remove the creamy part of the shell and keep it aside in a bowl.

Pull the legs with the flat surface of a heavy knife or a Nutcracker without damaging the pulp and place them in the bowl.

Stir, add salt, pepper and sprayed with oil.

Stir again.

spread the mixture into the crab shells and serve with lemon wedges.

Suggested wine: Cortese di Gavi.