Blue swimmers in tomato sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | Handful fresh parsley | |
| 1 | Green capsicum | |
| 2 | Onions | |
| 1 | Handful fresh basil | |
| 1 | Handful fresh mint | |
| 4 | To 6 cloves garlic, crushed | |
| 1 | large | Can Italian tomatoes, chopped |
| 6 | larges | Blue crabs \"Swimmers\" |
| ⅓ | cup | Olive oil |
| 1 | large | Pinch cayenne pepper |
| 1 | large | Pinch salt |
Directions
A great lunch or dinner in less than half an hour. Bring this to the table in its cooking pan complete with ladle. Serve vat good Italian bread mop up the sauce and a green salad on the side.
Coarsely chop a handful parsley, one green capsicum, 2 onions, a handful of fresh basil and another of mint. Finely chop or crush 4-6 cloves of garlic. Open a large tin of peeled Italian tomatoes and roughly chop them. With a cleaver or large knife, chop 6 blue swimmers in quarters, with one cut down the centre of the body, the other across, leaving the legs attached to the body. With a hammer, gently crack the claws and areas of harder shell.
In a paella pan, large deep frying pan or wide saucepan, heat ⅓ cup olive oil. Add the onions. garlic, capsicum and parsley and stir-fry for a couple of minutes. Add tomatoes and some of their liquid, basil, mint, a good pinch of cayenne pepper and salt and simmer 5 minutes, stir in crab, simmer for a further 10 minutes, adding more tomato liquid if sauce becomes too thick Serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93. Courtesy Mark Herron.