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300gm fresh fettucine
Freshly ground pepper 3-4 small crabs or 2-3 large ones (cooked)
2 tablespoons flat leaf parsley
2 tablespoons extra virgin olive oil Chopped red chilli (optional)
1 teaspoon garlic
Method
Clean the flesh from the crabs, making sure there is no shell included.
Combine with the parsley, garlic, oil and pepper.
Cook the fettucine until it is just done, drain and tip into the bowl containing the other ingredients.
Stir through and serve.
Scatter chilli over the top if desired.
Serves 2
Crab Information and Hints
Blue Swimmer Crab
Size Limit: 127mm.
Bag Limit: 24.
Boat Limit: 48
Crabs continue to cook within their shell for several minutes after you remove them from the boiling water. Plunge them into ice water to prevent over cooking. Keep refrigerated and usually eat within 2 days.
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