Sunday, March 10, 2013

Trieste Style Spider Crab - Granzievola alla Triestina

15 minutes preparation + 10 minutes cooking


Servings 4

½ onion
lemon juice
3 ½ oz breadcrumbs
1 oz butter
1 ½ tablespoons olive oil 
parsley to taste
1 spider crab, or 1 lb canned crabmeat


Cook the spider crab in a large pot of boiling water for 10 minutes.
Drain and let cool.

Remove the claws and open them with a nutcracker, removing the meat and placing it in a bowl. Using a knife and a pair of scissors, open the shell of the crab, starting with the underside.
Remove all of the meat, and mix it in the bowl with the claw meat. Then, tear it all into smaller pieces.
Alternatively, you can use canned crabmeat. In this case, drain and break apart.

Finely chop the onions and sauté in butter with the breadcrumbs, parsley, and if you have it, the roe. Remove from the heat and add the juice and the grated peel of the lemon.
Also add the oil, the crabmeat. Stir together and then use as a spread on toasted bread.

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