Crab With Oil And Lemon

Preparation:

Preparation: Boil the spider crabs by immersing them, still alive, in boiling salted water for about 10 minutes. Let them cool in the cooking liquid. With a knife or scissors, cut the shell circularly and open it. Extract the pulp and also the eggs called 'coral' from the females, discard the innards and the greyish stomach. Clean the inside of the shell very well, line it with one or two lettuce leaves, fill it with the spider crab pulp, season with oil, salt, pepper, very little lemon. If there is 'coral', soften it with a little oil and garnish the spider crab. If you prefer a stronger sauce, add chopped parsley with a pinch of garlic to the oil and lemon emulsion. Accompanying wines: Carso Malvasia Istriana DOC, Orvieto "Classico" DOC, Castel Del Monte Sauvignon DOC.