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CHILLI CRABS (Serves 4)
Ingredients:
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 chili, seeded and finely sliced
Olive oil
Method:
Brush a large pan or wok with oil, sauté garlic, ginger
and spring onions.
Add chopped tomatoes, wine and chili. Simmer for 10-15 minutes.
Add crabs, toss in mixture, simmer 3-4 minutes and serve immediately.
Crab Information and Hints:
Blue Swimmer Crabs 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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