Crab Torcello

Preparation:

Preparation: Carefully wash the spider crabs, put them in a saucepan, cover them with cold water and add a pinch of salt, a spoonful of lemon juice, a bay leaf, a sprig of parsley and a teaspoon of peppercorns. Cook for 15-20 minutes, then turn off the heat under the pan and let the shellfish cool in their cooking liquid. When they are very cold, drain them and extract the pulp without damaging the shells. Wash the latter well and dry them: they will be used for the final presentation of the dish. Place four tablespoons of mayonnaise in a bowl and add the cream. Then add two tablespoons of tomato sauce and a small glass of Brandy, season with the necessary salt and a generous grind of pepper, finally mix carefully to obtain a homogeneous mixture. Collect the shellfish pulp in a second bowl, add the celery heart cut into strips and two boiled, peeled and diced potatoes. Sprinkle everything with a pinch of salt and mix gently with a wooden spoon. Line each carapace with a lettuce leaf, washed and dried, and place one in each individual dish. Distribute the filling in the carapaces and cover it with the prepared sauce. Garnish the spider crabs with a little chopped hard-boiled egg and the pitted black olives cut into small pieces and serve.