Blue Swimmer Crab Linguine

Blue Swimmer Crab Linguine – Andy Wilson


  • 2 cloves of Garlic
  • 1 Medium Chilli chpped minus the seeds
  • 3 Tablespoons of Chopped Parsely
  • 6 Tablespoons of good Extra Virgin Olive Oil
  • 350gms Linguine
  • 4 Blue Swimmer Crabs boiled for 8-10mins in salt water
  • Salt and Pepper


  1. Cook the crabs and pick all the meat out of them and place in a bowl. I left the meat in the claws but its not essential.
  2. Chop the Garlic, Chilli and Parsely
  3. When the pasta is almost al dente warm a pan and put 6 tablespoons of olive oil in.
  4. Once warm place in the garlic and chilli in and infuse the flavours into the oil.
  5. After a minute or so throw in the Parsely and Crab meat plus any juices from the crab meat. Mix the whole lot while warming it. Add salt and pepper to taste.
  6. Pasta should be done now. Drain and place in a bowl.
  7. Add the crab and mix it through.
  8. A generous pour of olive oil on top. Sprinkle some fresh parsely in and squeeze a half lemon over the lot.



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