Spider Crab In Salad

Preparation:

Preparation: Brush the spider crabs under running water, then put them in a large pot of boiling water, cook for ten minutes. Let the fish cool in their cooking water. Grasp the shell tightly with one hand. Place the thumb of your other hand on the body of each spider crab between the legs and the other fingers on the other side of the legs, on the edge of the shell. Move your hands apart so that the shell with its contents remains in one hand and the legs and body in the other. If the crab is very large, cut the belly first with a knife. Remove the stomach from the shell. Eliminate the transparent membranes and the inedible branches. Remove the creamy part of the shell and keep it aside in a bowl. Crush the legs with the flat surface of a heavy knife or a nutcracker without affecting the pulp and place them in the bowl. Mix, season with salt, pepper and drizzle with oil. Mix again. distribute the mixture into the shells of the spider crabs and serve with lemon wedges. Recommended wine: Cortese di Gavi.