BLUE SWIMMER CRAB LINGUINE RECIPE | GOOD FOOD
Provided by: Brigitte Hafner
Total time: 30 minutes
Yield: SERVES 4
|320g dried linguine|
|5 tbsp extra virgin olive oil (plus extra for serving)|
|1 clove garlic, thinly sliced|
|half a red chilli, sliced, seeds removed|
|3 tbsp parsley, chopped|
|4 blue swimmer crabs, cooked for 8-10 minutes in boiling salted water, meat extracted, or 250g picked crab meat|
|freshly ground pepper|
Cook the pasta in a large pot of generously salted water while you prepare the crab.
In a frying pan, gently heat the oil and add the garlic and chilli. Cook until the garlic is pale gold then add the parsley and salt to taste. Stir for half a minute then add the crab meat and juice, if any.
Remove from heat, add the cooked drained pasta and stir to coat. Add a good drizzle of oil and cracked pepper. Serve immediately.
CHILLI BLUE SWIMMER CRAB RECIPE | AGFG
Provided by: COM.AU
|3 blue swimmer crabs (or other large crab), cleaned and cut into 6 pieces each|
|2 Tbs peanut oil|
|1/2 red onion, finely sliced|
|2 long Thai chillies, finely sliced|
|2 cloves garlic, finely sliced|
|2cm piece of ginger, peeled and julienned|
|2 spring onions, cut into 3cm batons|
|3 tomatoes, diced|
|2 Tbs dry sherry|
|1 Tbs brown sugar|
|1/4 Tbs kecap manis|
|3 kaffir lime leaves, julienned|
|1 cup coriander leaves|
|Toasted sourdough or crusty bread to serve|
- With the back of a knife, make a few cracks in the large claws of the crabs.
In a wok over a high heat, add the peanut oil and heat until it starts to smoke.
Add the red onion, chilli, garlic, ginger and spring onions and stir-fry for 1 minute.
Add the crabs and combine for another 30 seconds.
Add the tomatoes, sherry, brown sugar and kecap manis.
Toss everything to combine and then place a lid over the wok and steam the crabs for 5 minutes, depending on the size of the crab, until they are cooked through.
Finish with the kaffir lime leaves, toss for a last time and then serve topped with the coriander leaves and a few pieces of toasted sourdough or crusty bread.