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X Italian Fish and Sea Food Dishes
Boiled Hard-Shelled Crab/Granchi Boliti (Directions on how to boil crab)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

Crabs
Salted water
2 tablespoons salt



Directions

Drop crabs one at a time in boiling, salted water, using 2 tablespoons salt to a quart of water; boil 20 to 25 minutes.

Drain and wash carefully, tear off claws, pull off hard shells and remove spongy part.

Serve the remaining soft shell with the claws.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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