"Sand crabs." The velvet swimming crab. One of the largest of the swimming crabs. A small spider crab with sweet, flaky white flesh.
The edible crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. I prefer a good fresh crab to lobster, though a good fresh lobster will do! The brown meat is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. It is fished in the eastern side of the Atlantic rather than the Mediterranean but is available in markets not on the Atlantic. May also be the blue crab, originally from the Eastern Seaboard of the United States but now found in the Mediterranean.
Soft-shelled shore crab or green crab about a quarter of the size of their American counterparts. If not at the soft shell stage they are served on the shell and are particularly sought after from April to May.
A type of pasta from Tuscany made to look like small "hailstones". It is a name for grated pasta, pasta dough dried and grated into small grains, after which it can be cooked in soups, like royale, or as a cuscus like pasta.
