Granseola Alla Veneziana


  • spiny spider crab: 4
  • olive oil:
  • pepper:
  • parsley: 1 bunch
  • salt:
  • lemon juice:

How to make Granseola alla Veneziana:

Wash the spider crabs well, then cook them in boiling, salted water.

When they are cooked, drain them and leave them to cool.

Open up the lower part of the shell (the carapace), and remove the meat.

Cut the meat into small pieces and put into a bowl, add the meat from the claws and from the legs (a nutcracker may be used for removing the meat from the claws and legs) and mix together well.

In a cup, combine the oil, the lemon and a little pepper and then add the finely chopped parsley. Put the crabmeat into the upturned shells and dress with the prepared sauce.

Serves 4

Regional recipe from Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at