Granceole oil and lemon

Brush the granceole, then tied the legs around the body with a thin Twine.

Put in a large pot of water and bring it to a boil, then take the granceole and let Cook for 20 minutes.

Drain and let cool.

With a sharp knife cut the granceole at the bottom to attach the breastplate and extract the pulp with a spoon.

Using a Nutcracker recovered pulp strands are also contained in chopped legs, place in a bowl and season with olive oil, salt, pepper, lemon juice and parsley.

Put the mixture into shells and served on the table.

The best time to consume the spider crab is the winter, usually from late November to February.

At this time the crustacean, typical of the Venetian Lagoon, is better.

It also uses season the spider crab with mayonnaise, but it loses much of its delicate taste.