8 (about 300 gm each)blue swimmer crabsTo serve:crusty bread and wild rocket and parmesan saladSalsa pazza700 gmmixed small tomatoes, such as Johnny Love Bites, yellow grape and mini Roma60 ml (¼ cup)extra-virgin olive oil2cloves of garlic, finely chopped1white onion, thinly sliced½fennel, bulb thinly sliced, fronds reserved1carrot, peeled and cut into long matchsticks ½ tspdried chilli flakes¼ tsp eachfennel and yellow mustard seedsPinchsaffron threads250 ml (1 cup)dry white wine1 tspmarjoram leaves
To prepare crabs, remove triangular flap underneath crab, lift top shell away from body and discard, and remove gills and yellow ‘mustard’ from crabs and discard. Cook crabs in a large saucepan of boiling salted water for 10 minutes or until bright orange in colour and just cooked through. Drain and set aside.
Meanwhile for salsa pazza, score tomatoes and blanch in boiling water for 10-20 seconds or until skin separates from flesh. Remove and, when cool enough to handle, peel and discard skin. Heat oil in a wide heavy-based saucepan and fry garlic, onion, fennel and carrot over medium heat for 5 minutes or until soft. Add spices, fry for 1 minute or until fragrant, add wine, tomatoes and marjoram and season to taste with sea salt and freshly ground black pepper. Cook for another 2-4 minutes or until sauce has reduced by one-third. Add crabs, stir to coat and cook, covered, for 2 minutes or until heated through.
To serve, divide crabs among bowls, spoon salsa over, scatter with fennel fronds and serve with crusty bread and wild rocket and parmesan salad to the side.