recipe & photo by Jonathan Taggart

 

Italian  - moleca/moleche (plural)

Venetian - moeca/moeche (plural)

Green crabs have been a part of Venetian culinary culture for centuries. Like the soft-shell blue crab, green crabs in Venice are fried in a variety of ways and soft-shell green crab is known as moeche. However, these crabs are smaller, sweeter, and often a bit more flavorful than blue crabs. Depending on the recipe, moeche can be prepared in a variety of ways.

INGREDIENTS

  • Soft shell green crab

  • Oil for frying

  • Salt to taste

  • Seasoning to taste

  •  

DIRECTIONS

  1. Begin by filling dutch oven or large pot with three inches of oil

  2. Heat oil to 360ยบ

  3. Rinse live, soft-shell crabs well in cold water

  4. Sprinkle crabs with salt

  5. Dip crabs in milk, saltwater, or seawater (all Venetian methods)

  6. Dredge crabs in flour and seasoning

  7. Fry in batches of 4 to 8 crabs for 2 to 3 minutes or until golden brown

  8. Flip crabs with a pair of chopsticks and fry for an additional 2 minutes

  9. Remove from oil onto wire rack or towel

  10. Serve with polenta, fresh lemon, and parsley

 
Semolina encrusted soft-shell green crab, whipped dill skorthalia, butter-poached green beans, lemon, Calabrian chili oil, sea salt. Enoteca Athena - Chef Tim O'Brien

Semolina encrusted soft-shell green crab, whipped dill skorthalia, butter-poached green beans, lemon, Calabrian chili oil, sea salt. Enoteca Athena - Chef Tim O'Brien