The dish typically is made in Spain with a species of spider crab; Cooks’ txangurro uses blue crab, but it’s not the version well-known in Baltimore. Here, the taste of the hand-picked crab is ...

A classic Venetian dish, granseola is actually spider crab meat. This is hard to come by so do feel free to use white crab meat instead. The flavour that makes this dish for me is the Byzantine ...