Spider crab alla veneziana

The spider crab is a crustacean in the family of crabs, the body length of up to 20 centimeters.

The dorsal surface is covered with thorns and hair uncinati.

The two front legs end with small pliers.

the other 8 with a hook.

The colors of Spider crab range from dark red to pink or yellowish to Brown.

The meat of the male are more delicate and tasty than those of the female; the latter, however, is more pulpy and eggs.

This is fine, lean meat.

700 g provide 70 calories.

Boil the whole granceole in boiling salted water and perfumed with herbs.

When they are cooked, drain, remove the legs, svuotatele, and add the meat to the pulp, which hooked from the shell, keeping intact the ' coral ', which are the most valuable.

Spread the mixture over the four tipped shells that will be so ' Coupe ' function.

Season with pepper, olive oil, lemon juice and chopped parsley.

It also serves as an appetizer.