Serves 4 | Prep time: 20 Minutes | Cook Time: 20 Minutes
2 Blue swimmer crabs
150gms Casarecce pasta
100mls White wine
1/2 White onion, diced
1 Clove of garlic
2 Tbsp Capers
1tsp Lemon zest (1/2 lemon)
1 Tbsp chicken stock
Pinch of Chilli
Chives, Finely diced
- Crab –
To cook the crab, begin by bringing a pot of salty water to a boil. Place in the crabs and boil for 8-10 minutes.
Once the time has passed, remove the crabs from the water and place into a salty ice bath immediately. Let chill.
Once chilled, remove the carapace and extract the meat from the body, legs and nippers. Set aside.
- Pasta –
Bring a pot of lightly salted water to a boil. Boil the pasta for 8-10 minutes or until al dente
- Sauce –
In a medium saucepan, fry the onion, garlic and capers in a few tablespoons of olive oil. Once slightly golden, deglaze with the wine. Add the chilli and lemon zest and let the wine reduce by half. Incorporate the cream and chicken stock, add the crab meat and then the cooked pasta. Toss the pasta through the sauce until coated evenly and after a minute, turn off the heat. Season with salt and cracked black pepper.
- Serve – Serve immediately and garnish with fresh chives and fennel fronds. Squeeze of lemon if desired.
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