The granseola crab is one of the tastiest shellfish and its sweet meat is perfect for various antipasti and risotto dishes.
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INGREDIENTS |
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Granseola crabs |
4 |
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medium-size |
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Bread crumbs |
80 |
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g |
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Parsley |
1 |
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bunch |
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Garlic |
2 |
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cloves |
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The juice of half a lemon |
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Extra-virgin olive oil |
To taste |
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Salt |
To taste |
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Pepper |
To taste |
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PREPARATION |
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| 1. |
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Cook the granseola crabs in plenty of boiling water for approximately 8 to 10 minutes (cooking time varies depending on the size and weight of the shellfish). Drain them and let them cool. |
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| 2. |
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Detach the claws and open them with a nutcracker, removing the meat and place it in a bowl. Open the shell of the crab from underneath where it is softest, using a knife or pair of scissors, making sure you don't break the upper part of the shell, which will be used to serve the finished antipasto. Remove the meat from the shell, mixing it with the meat already removed from the claws. In a small bowl, mix the lemon juice and olive oil into an emulsion. |
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Chop up the crab meat, adding the cleaned and chopped parsley and garlic, a couple of tablespoons of breadcrumbs, salt, pepper and the oil and lemon emulsion. |
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| 4. |
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Mix well and then fill the crab shells with the resulting mixture. Place the filled shells on a baking sheet that has been lightly greased with oil, sprinkle them with breadcrumbs and a dribble of olive oil and then pop them into a medium oven for around 30 minutes. |
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CHEF'S NOTE |
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The granseola is a rather large crab (it's about 20 cm long, counting the claws). It's best to buy it while still alive, and as with lobster, cook it immediately. |
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As an accompaniment to this seafood dish, we recommend a dry, white wine that is aromatic and fresh, of medium body, like a Malvasia del Collio or a Müller Thurgau. |
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