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CRAB WITH PARSLEY AND FETTUCINE (Serves 2)
Ingredients:
300gm fresh fettucine
3-4 small crabs or 2-3 large ones (cooked)
2 tablespoons extra virgin olive oil
1 teaspoon garlic
Freshly ground pepper
2 tablespoons flat leaf parsley
Chopped red chili (optional)
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 top into the
bowl containing the other ingredients.
Stir through and serve.
Scatter chili over the top if desired.
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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