Crab Crab Oil And Lemon

Preparation:

Preparation: Brush the spider crabs well, then tie the legs around the body with a thin string. Put plenty of water in a large saucepan and bring it to the boil, then plunge the spider crabs into it and let them cook for 20 minutes. Drain them and let them cool. With a sharp knife, then score the spider crabs in the lower part at the junction of the shell and extract the pulp with a spoon. Using a nutcracker, also recover the filaments of pulp contained in the minced legs, put in a bowl and season with oil, salt, pepper, lemon juice and parsley. Put the mixture back into the shells and serve. The best time to consume spider crab is winter, generally from the end of November to February. In this era the crustacean, typical of the Venetian Lagoon, was better. It is also customary to season spider crab with mayonnaise, but in this case it loses much of its delicate taste.