Blue swimmer crab with salsa pazza


You'll need

8 (about 300 gm each) blue swimmer crabs To serve: crusty bread and wild rocket and parmesan salad   Salsa pazza 700 gm mixed small tomatoes, such as Johnny Love Bites, yellow grape and mini Roma 60 ml (¼ cup) extra-virgin olive oil 2 cloves of garlic, finely chopped 1 white onion, thinly sliced ½ fennel, bulb thinly sliced, fronds reserved 1 carrot, peeled and cut into long matchsticks ½ tsp dried chilli flakes ¼ tsp each fennel and yellow mustard seeds Pinch saffron threads 250 ml (1 cup) dry white wine 1 tsp marjoram leaves

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Unwooded chardonnay.

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