Spider crab mimosa
Instructions
Prepare the court-bouillon and boil the granceole for about 10 minutes.
Open the shells, remove the pulp, sfilettatela also creamy parts joining, dark and light.
Put it in a bowl.
Add two yolks sodi crumbs, salt, pepper and seasoned with olive oil and lemon juice.
Mix gently.
Fill the half shells with the mixture.
Crumbled on the surface the third firm yolk and sprinkle with a tablespoon of chopped parsley.
Serve.
Accompanying wines: Malvasia Di Terracrea IGT Del Veneto, IGT Toscana Cabernet Sauvignon Farnetella, Ischia Bianco DOC.
Ingredients and dosing for 4 persons
- 4 granceole
- Court-bouillon
- 3 egg yolks hard
- Lemon juice
- 1 tablespoon of chopped parsley
- Olive oil
- Salt
- White pepper