In spring and fall, the Mediterranean shore crab, a close relative of the green crab, changes its shell. At this tender stage, the crabs are sold in Venetian markets. This recipe is for the intrepid cook—the crabs must be alive.
Adapted from Vicenza News
As many soft-shell crabs as you can find (six would be ideal)
3 egg yolks
1 cup flour
3 tablespoons of grated Parmesan cheese
salt to taste
Wash the moleche, or softshell crabs, in salt water.
Beat the egg yolks and place in a bowl with a pinch of salt and Parmesan cheese.
Mix the crabs with egg, allowing them to rest in the bowl for a few minutes to absorb the yolk.
Dip the crabs in flour and fry in hot oil (375 degrees for approximately five minutes or until golden brown).
Dry them on paper towels to absorb the grease.
Sprinkle with salt and serve hot.
