As the time between recipes dragged on, I began waiting for a heckler to stand up in the back and shout “Shut up and cook something!”
Well, non-existent-figment-of-my-imagination protestor, this one’s for you…..
Sand Crab Linguine
We were lucky enough to catch our fair share of sand (blue swimmer) crabs on our recent Poona holiday.
The boys cooked the crabs in a gas-fired boiler and the girls spent the afternoon chatting, sipping and picking the meat.
Sand crab is a phenomenal flavour and the best thing to do with great flavours is not much. I kept the ingredients for this sand crab linguine recipe simple and the delicate sand crab flavour shone through.
sand crab linguine
Yield 2 serves
The best thing to do with great flavours is not much. This sand crab linguine recipe lets the delicate sand crab flavour shine through
350g cooked sand crab meat, picked from the shell
2 cloves garlic
2 long red chillies
1 large bunch parsley
250g fresh linguine
Finely chop the garlic and parsley. Deseed and finely dice the chillies. Zest the lemon. In a large frypan, heat the olive oil over a low flame. Add the garlic, lemon zest and chillies and sauté gently. Remove from heat and set aside.
Cook the linguine in a large pot of salted water until al dente. Drain well.
Add the cooked linguine to the chilli, garlic saucepan, add the juice of half the lemon. Heat over a medium temperature until the lemon juice starts to evapourate. Add the crab meat to the pan and toss gently until the crab is warmed through. Add the parsley and season to taste.
Serve immediately with lemon wedges on the side.
Cuisine Seafood, Italian
There – a recipe on this supposed food blog! That should silence the muppet-style peanut gallery that resides in my melon (at least for this morning).
I’m pleased to say that regular recipes will return this month. I have some crackers lined up, including guest appearances from both my parents! Did anyone say cake?