

Marisqueira Azul
Time Out says “This marisqueira respects the two basic requisites of the role: serving fresh shellfish and offering ice-cold draught beer. But it also makes notable efforts to bring a touch of modernity to this traditional format.”
Recipe
Caranguejo de casca mole frito
It is not easy to find soft-shelled crab on sale. The ones used at Marisqueira Azul come from Indonesia – “they are caught there just as they’re changing their shell,” explains Manuel Aguiar, who runs the restaurant’s kitchen – and marketed by a German company. To cook them, though, does not demand great expertise. Each one is dipped in cornflour and fried in oil for a minute (for a 60-gramme crab) or a minute and a half (for an 80-gramme crab). They are then seasoned with a little fine salt and drops of lemon juice. For the tartare sauce, mix in a bowl the mayonnaise, parsley, egg, pickles and a few drops of lemon juice, with pepper to taste. Mix well.
Ingredients
1 KG SOFT-SHELLED CRABS
CORNFLOUR
OIL
FINE SALT
LEMON
SAUCE
TARTARE SAUCE
MAYONNAISE
PARSLEY, FINELY CHOPPED
1 BOILED EGG, FINELY CHOPPED
PICKLES, FINELY CHOPPED
LEMON
PEPPER
