 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
4 crabs, cooked, cleaned and halved
3 cloves garlic 1 teaspoon fresh grated ginger
4 chopped spring onions
1 cup white wine
Small can tomatoes 1 red chilli, seeded and finely sliced
Olive oil
Method
Brush a large pan or wok with oil, saute garlic, ginger and spring onions.
Add chopped tomatoes, wine and chilli. Simmer for 10-15mins.
Add crabs, toss in mixture, simmer 3-4 minutes and serve immediately.
Serves 4
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.
^ top
