Venetian-style spider crab 

An exquisite and refined dish: the Venetian-style spider crab. The name granseola derives from the Venetian granso (crab) and seola (onion), it is a crustacean and is the largest quality of crab in terms of size as well as being one of the most delicious on a par with lobster. The recipe is not particularly difficult and if you prepare it for guests you will make a great impression. It is a perfect dish all year round, in fact it is also a December dish (the Christmas spider crab). With boiling water, soften the spider crab and then remove the legs and provide the filling for the upside-down shells. Oil, lemon, parsley and herbs. Nothing else to accompany this exquisite dish that is to be dedicated to those who really have a refined palate. Here's how to make spider crab the Venetian style.

Ingredients

Spider crab 4 pieces 

Extra virgin olive oil to taste 

Lemon juice to taste 

Parsley to taste 

Pepper to taste 

Aromatic herbs to taste

Preparation

Add salted water and aromatic herbs and boil the spider crabs inside. After draining the spider crabs, remove the legs and add the meat to the flesh removed from the shell. Insert the pulp into the four upside-down shells and season with pepper and olive oil. Season with chopped parsley and pepper and lemon juice.