This dish is found all over the coast of Italy. It is wonderful made with brown Dorset crabs.
The Italian Kitchen, Channel 4
1 large crab
Add to pan of cold water, bring to boil
brown meat
Mix in ratio 5 parts white to 1 part brown
Serve with spaghetti. The heat of the spaghetti warms the crab.
2 handfuls salt
white meat
1/2 red chilli
deseed, chop finely
mix in
flat leaf parsley
chop finely
1 clove garlic
bruise
salt and pepper
season
1/2 lemon
juice
mix in
lots olive oil
This can be made with precooked crab meat, but freshly cooked meat is more receptive to the sauce.
To deal with a crab: Snap off claws, pull off legs. With fingers in the claw sockets, gently ease off base of shell. Discard the long and whiskery dead man's fingers. Scoop the brown meat out of the shell. Whack the claws with a pestle and pick out the white meat, trying to keep it in large pieces.
