Moeche (Venetian soft-shelled crab)

Also known as “moleche,” this typical Venetian dish is only available for a few weeks in the spring and fall when local lagoon crabs shed their shells. Local crab fisherman, known as “molecanti,” harvest the crabs which are then washed, dipped in egg and flour and deep fried. Serve with a fresh lemon wedge and a glass of vino bianco! Buon appetito!


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