질문하기
Venetian crab prepared with lemon, olive oil, and parsley from the lagoon. This high protein mediterranean dish is a fresh, delicate family appetizer steeped in Veneto tradition.
Thoroughly inspect and pick through the crab meat, removing any shells. Place crab in a mixing bowl and chill in the refrigerator for 15 minutes to keep it firm.
Finely chop the fresh parsley and zest the whole lemon, reserving the zest and juice separately.
In a small bowl, whisk together extra virgin olive oil, half the lemon juice, and all the lemon zest with sea salt and black pepper to create a bright vinaigrette.
Gently fold the vinaigrette and chopped parsley into the chilled crab meat using a spatula; do not overmix to preserve the crab's tender texture.
To serve, pile portions of seasoned crab onto each slice of crusty bread. Drizzle with extra lemon juice, a splash of olive oil, and a sprinkle of parsley. Enjoy immediately.
