Spider Crab Venetian Style

Preparation:

Preparation: Spider crab is a large crustacean belonging to the crab family, with a body up to 20 centimeters long. The surface of the back is covered with spines and hooked hairs. The two front legs end in small pincers; the other 8 with a hook. Spider crab colors range from dark red to pink or yellowish to brown. The meat of the male is more delicate and tasty than that of the female; the latter, however, is more pulpy and has eggs. These are fine, lean meats. 700 g provide 70 calories. Boil the whole spider crabs in plenty of salted water scented with aromatic herbs. When they are cooked, drain them, remove the legs, empty them and add the meat to the pulp, which you will detach from the shell, keeping the 'corals' intact, which are the most valuable part. Distribute the mixture into the four upside down shells which will thus function as a 'cup'. Season with pepper, olive oil, lemon juice and chopped parsley. It is also served as an appetizer.