Crab with Lemon Dressing from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio an
Bring a pan of water, large enough to hold the 4 crabs with plenty of room, to the boil. Season the water with the salt, peppercorns, bay leaves and lemon. Add the crabs upside down–so the claws...
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Cooking tools:
- Stockpot
- Stove
- Colander
- Mixing bowl
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons lemon juice
- 1 teaspoon finely chopped garlic
- 4 tablespoons finely chopped fresh parsley
- salt
- freshly ground black pepper
- 4 live cock crabs, weighing about 750 g/1½ lb each
- 6 whole peppercorns
- 1 tablespoon salt
- ½ lemon
- 2 bay leaves
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