Blue Swimmer Crab Linguine with Garlic & Parsley

Ingredients

8 Angelakis Cooked Blue Swimmer Crabs

1 tbls Olive Oil

3 cloves Garlic, finely chopped

½ Brown onion, finely chopped

1½ Cup White Wine

4 tbls Butter

3 tbls finely chopped Italian Parsley

Sea Salt

Ground Black Pepper

400gm Linguine

Method

To prepare the crabs, turn the crab upside down lift the ‘V’ shaped flap away from the body and pry the shell away, in one piece from the body.

Remove the guts in the cavity at the front of the crab along with the mouth parts then rinse under running water to remove any sediment left behind. Gently pull away the gills from both sides of the crab.

Remove the crab meat from 6 of the crabs, reserving the remaining 2 as garnish for the pasta, cut these crabs with a sharp knife or cleaver into halves. * See Cook’s Tip below for heating instructions.

Cook the pasta in a large pot of boiling water as per the instructions on the packet, drain.

In a large fry pan over a medium heat add the olive oil, cook the garlic and onions until fragrant and softened. Add the white wine and linguine and toss to combine.

Add the butter and chopped parsley to the pan and toss, allow to simmer for 2-3 minutes until the butter has melted and thickened slightly. Add the picked crab meat and gently fold through, season with sea salt & black pepper, serve in bowls and garnish with the crab halves.

Cook’s Tip

The crab halves are optional as a garnish, they create great visual impact for a dinner party.

Simply heat in a steamer for a few minutes before serving on top of the pasta. If not required as a garnish add the meat from the extra crabs to the pasta.

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