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The spider crab is known on the Island of Elba and in the province of Livorno as "margherita." Although it has less meat compared to lobster, it is much tastier, making it perfect for preparing an excellent sauce to dress spaghetti and gnocchi. The spider crab fishing season lasts from April until the beginning of summer.
Difficulty: medium
Cost: medium
Serves: 6-8 people
Preparation time: 40 minutes
Cooking time: 45 minutes
Pairing with Elban wines: Elba Bianco D.O.C.
Ingredients
One large spider crab (margherita), onion, garlic, parsley, and chili, peeled tomatoes, white wine, spaghetti.
Preparation
Clean the spider crab thoroughly by brushing the shell with a hard brush. In a container, remove the shell, break the legs and body into fairly large pieces, being careful to collect the crab's liquid, which will be used later to flavor the sauce.
Lightly brown the onion, garlic, and chili in extra virgin olive oil, then add the spider crab and brown it until it takes on a nice reddish color.
Usually, the females in spring have numerous eggs on the underside of the abdomen, which should be added along with the rest.
Deglaze with white wine and the collected liquid, strained through a fine sieve to remove any impurities.
Add the tomatoes and cook until the oil in the cooking base rises to the surface. Adjust with salt and chili, and add a chopped parsley mixture.
Once the spider crab is cooked, set the pieces aside in another pan, covering them with enough sauce to keep them warm. Toss the al dente spaghetti in the sauce and serve, accompanying the pasta with pieces of the spider crab.
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