Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma,
4 oz. Extra Virgin Olive Oil
Juice of two or three Lemons
1/2 bulb of fresh Garlic (about 6 cloves)
1 small bunch Italian Parsley
TT Salt and Pepper
2 - 21/2 Ibs. each Crab (preferably live)
1. To make
medium bowl combine olive oil, lemon garlic, parsley,
salt and pepper. Let stand at noom temperature.
In a large pot of salted boiling water, add crab and boil
for 7 minutes or until crab tums lred and meat is tender.
Drain. Let cool.
meat from body Remove legs from body. Separate shell from
the lmeat. Remove all uneatable parts from the body Crack
legs and claws with a mallet Cut body into 3 or 4 pieces.
Toss crab in marinade. Let sit at room temperatune for
I 1/2 hours before serving.
serving the next day, refrigerate overnight. Serve as
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or Marinated Fresh Anchovies
Sardines ( or Anchovies)
Fresh Water Spot Prawns (whole)
in Saffron-Sherry Sauce
Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)
Pizzuti - Bio