Crab Dishes

There seem to be very few dishes where you can get crab in the coastal restaurants around here. Looked up some recipes, but they looked pretty feeble and they only seem to use spider crabs, but never seen them on a menu, or seen them in fishmongers.
Went to the local Chinese shop and bought a couple of frozen, I think blue swimmer crabs, and decided to make Singapore Chilli Crab. OK, messy to clean, but only 10 mins or so, and messy to eat, but great tasting. Think they cost me about E6 for 2.
Tonight, another change, with roast pork loin. This was covered with Sichuan pepper, which gave a lovely lemon flavour and a lavender aroma. With sweet potatoes....... great.
So, do you find crab meals on the menu in the local restaurants, or is it just the normal thing over here?

Personally I love crab but have never found it on the menu in Italy.  

Small crabs may be used in seafood dishes such as the "cacciucco alla livornese", but are not readily available. On the other hand, whenever I am in San Francisco at Christmas time, we always prepare an Italian-American classic soup called Cioppino, which is inspired by the "ciuppin" from Genoa. But then, San Francisco's dungeness crab is superb! Here is a classic recipe http://www.gianni.tv/cioppino-video-recipe-a-san-francisco-christmas-eve-treat/ Enjoy!  

Sounds like a crab farm cound be a profitable small business ?

Crab seems to be sadly lacking on the Tuscan Med Coast, not sure if it is down to the variety of Crab in theses waters, but never even come across it in the big fish markets here, except for the odd Spider Crab type.

Thanks for all the feedback from all of you. I thought it would be from just this area, but it seems widespread.

Angie. Don't live near enough to the coast, and think they would not like me breeding freshwater crab in Lago San Ruffino   Plus, if there is no normal market for it in Italy, then would not be cost effective.

Gala. Recipe looks good, but would probably make a Thai style red fish curry, as that would have a bit more "bite" to it, with the red curry paste and coconut milk. Saying that though, perhaps may try it out.

Seems like it will be just to carry on with the Chinese supermarket.
Have also seen tins of crabmeat in Conad and also Sapore di Mare. This is just the white meat, but good for making a salad or a spread with mayonnaise, tomato sauce, finely diced onion and gherkins and cayenne pepper to taste, depending on how piquant you like. I also use tuna for this as a alternative.

Flip, I understand that crab is more popular around Venice and Trieste. There are several recipes for pasta, soup and seafood stews from that area. The main crab varieties used are the soft-shelled and the spider crabs. In any case, the best crab in the world always comes from VERY cold waters.
Angie, as far as I know, crabs are not farmed in Italy, but I would agree with Geo in that it may not be cost effective because it is not very popular.
Geo, the cioppino we prepare is VERY spicy. We add LOTS of jalapeno chiles. The soup is very messy to serve and eat. I discovered that the first time I prepared it! My beautifully decorated Xmas table was wrecked. Ever since, I serve it with all the seafood cut into bite-size morsels. Otherwise, you have to change the tablecloth before serving the main dish! It is delicious, though!

I seem to have suddenly developed diplopia!     

Yes, I know...   Sorry, I'll try to eliminate the first one...

I miss herrings.....

Ikea's pickled herrings are pretty good...

If you mean the rollmop type herrings Angie, sometimes when Lidl have a Scandinavian or German style week, they may have them. They do carry them as a standard line, but with a mustard sauce, or a couple of other types of dressing in cans.
I have looked a couple of times in the Italian supermarkets, but they are in oil, so no good to try and make them into something decent!!

Gala, no Ikea that close to here    

Geo, what a pity they are not nearby, because their "Sill Dill" (rollmops pickled in a dill and pepper marinade) are excellent. And yes, I always buy them at Lidl, whenever they have those special weeks. I do not like their mustard or tomato sauce cans. As for Italy's custom of preserving so many foods in oil... I share your opinion. And if it's not in oil, it is in vinegar. On the other hand, the Italian tins of San Marzano tomatoes are the best!

Has anyone seen tinned pilchards for sale,  I used to like them in tomato sauce.

Not in your area right now, but you will find plenty of"sarde" or "sgombri" (mackerel) in tomato sauce. Very nice on pasta. And I also make pizza with them, with the addition of olives and capers. Very good for your heart! I don't like cooking them fresh because they are a bit smelly....

Gala, I do eat the tinned mackerel and sardines but have not found it in tomato sauce.....will look harder.......Do like the idea of it in pasta dishes and on top of a pizza with other goodies......thx.

I seem to remember that Lidl have herrings/sardines in tomato sauce. I may be wrong, but will look next time.

Yes, Geo, you are right and I think that it is herring. They have it in a  variety of sauces (dill, mustard, paprika) and certainly tomato.

A trip to Lidl's it shall be......Thank you...

Angie, when you find the tins, buy a few extra and prepare one of my favourite summer dishes: "Tian". It is popular in Liguria, but also in the French Provence. Very easy. Oil  a pyrex oven deep dish or tart mould. Put a layer of boiled (or microwaved) potato slices. Top it with sardines or herrings in tomato sauce, sliced olives, roast pepper slices, artichoke quarters, capers... whatever you like. Add some basil and pepperoncini mix and cover with another slice of boiled potatoes.  Top it with some grated cheese with herbs and bake it at 180 degrees until the cheese melts. Serve with a green salad. Delicious!

Will definately give it a go Gala,sounds lovely.....

Gala, I have been to Lidl's and have a mountain of tins of herring in tomato sauce....very nice they are too....  Going to try your recipe but was wondering if you had any thoughts on herrings in brine....are they safe to eat ?  I am becoming a little paranoid about the tapeworm thing...Could I adapt your recipe to eat the herrings in brine and just add some tomatoes ????

Angie.
It may well be that the brined herring may be too salty, so would need a lot of soaking in fresh water to reduce the level. Hope Gala can come up with a suggestion.

I would actually pickle them, as with this type of recipe:

  http://honest-food.net/2011/03/08/swedish-pickled-herring/comment-page-1/#comments

Angie, there is no problem with herrings in brine which have been processed within the EU, as current health regulations make it compulsory for fish to be frozen for at least 24 hours before being processed. No anisakis danger. I would not confidently eat fish which has been processed elsewhere. I you buy fresh fish, you should also freeze it in the same manner, although I currently buy frozen fish, which is a safer option. Frozen fish is nowadays snap frozen at source and this helps to keep most of its nutritional value. Not to mention that it is also cheaper. You can also use rollmops or herrings in brine for the Tian recipe, but as Geo says, watch the total salt content. You could also use freshly sliced tomatoes.
By the way, I am a bit paranoid about anisakis, because, some time ago, I saw a big hake being opened up to be cleaned... and quite a few of those nematodes came from the inside.... absolutely disgusting! After that, it's frozen fish for me....

As this was originally about crab, then thought this may be of interest.. Went to Sapore di Mare, a couple of days ago, and they had large crab legs on offer at about E 6.90 kg. Bought a load!!!