Crab boiled and served with a sauce of chopped tomatoes, garlic, onions, crab shells and fish stock, strained and seasoned with saffron and pepper.
"Enraged crab." A small shore crab most often used in soups.
A name in Provence for the velvet swimming crab, one of the largest of the swimming crabs. A small spider crab with sweet, flaky white flesh. It has good flavour but is too small to pick, so is used in soups.
Crab meat removed from the shell, bound with Mornay sauce, returned to the shell, topped with Gruyère cheese and baked au gratin.
Oyster crab. A small crab which shares the shell with the oyster. Most common on the American Atlantic coast. They are usually served fried.
A name in Provence for the velvet swimming crab, one of the largest of the swimming crabs. A small spider crab with sweet, flaky white flesh. It has good flavour but is too small to pick, so is used in soups.
Velvet swimming crab. A small spider crab with sweet, flaky white flesh. It has good flavour but is too small to pick, so is used in soups.
