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Classification and fishing area
Species: L. depurator
Synonymous: Portunus plicatus Risso, 1816
Fishing area: Mediterranean; also present in the eastern Atlantic, from Mauritania to Norway. It prefers sandy bottoms. Fishing seasonality: fishing all year round. Fishing systems: bottom trawls.
Other crab species are also commercially available.
Crab Liocarcinus depurator (photo www.seawater.no)
Crab Liocarcinus depurator (photo http://home.arcor.de/c.schuettler)
Purchase and conservation
If purchased live, the crab must be kept until cooked; avoid storing it for more than a day after purchase. Crab meat is often preserved with salt and water in tin or glass containers, but it can also be found frozen. Often they are sold already cooked and seasoned by fishmongers.
Use in the kitchen
Crabs are prepared simply by rinsing them under running water. Thanks to their tasty and tender meats, they lend themselves to numerous recipes. Excellent stewed, with tomato, to be served as a second course or to season excellent first courses, crabs are also used for numerous salad and appetizer recipes.
Spaghetti with crab
Boil the crab for about 10 minutes and once cooked, open it to remove the pulp to set aside.
The crab carcasses should not be thrown away, but used for the broth, frying them with oil and garlic, blending with the brandy and then adding the vegetable broth prepared separately. The broth must be left to consume and subsequently filtered.
In a pan put extra virgin olive oil, chilli pepper and a clove of garlic, fry and immediately add the crab meat. Add a glass of broth and leave to consume, then add the cherry tomato sauce. Cook until the desired consistency is reached and season with salt.
Finally cook the spaghetti and season in the pan with the sauce, adding chopped parsley.
Nutritional values 100 grams: 84 kcal
Fat 0.6 g
Carbohydrates gr 0
Protein 18.29 g
Fibers 0 gr
Water 79.57 g
Ashes 1.8 g