Lemon & Herb Blue Swimmer Crab Pasta
When you come home and there are three blue swimmer crabs waiting to be cooked… let me tell you this recipe is a crowd pleaser 🙌🏼💥
Feeds 3
3 blue swimmer crabs
2 lemons (cut in quarters then squeezed for juice)
1 lemon (cut in quarters, serve a wedge on the side)
3 Large tomatoes (cut into bite size chunks)
1/2 bunch flat leaf parsley (chopped finely)
250g pasta
Extra virgin olive oil as needed
1 clove garlic finely diced
If freshly caught, Place crabs in the freezer for 30 minutes to fall asleep.
If crabs are not alive proceed to the next step.
Over a stove in a large pot, bring enough water which will cover your crabs to the boil.
Add in your crab, let boil for 6 minutes. They will start to turn orange (and start to float when they are almost cooked)
Fill your sink with cold water and place crabs in the water to cool for about 5 minutes.
Remove your crabs from the water, clean your crab and remove the meat. Set aside.
In a pot, bring 1.5L water to the boil, add in your pasta to cook.
Once your pasta is almost cooked, over a medium heat, generously drizzle olive oil into a large saucepan
Add your garlic and tomato to the saucepan.
Strain your pasta then add it to your saucepan
Squeeze the lemon juice over the pasta and add in the parsley and crab meat
Using tongs, ensure all ingredients are evenly spread throughout your pasta
Serve with a wedge of lemon.