The blue crab is a novelty in our seas and unfortunately it is disrupting our delicate ecosystem. We are trying to make sense of this sort of invasion by including it in the recipes of our Mediterranean cuisine
Wash the crabs to remove any residue on the shell, boil them for 3 or 4 minutes in plenty of unsalted water, then set them aside
2
Finely chop the onions and garlic and sauté them in plenty of olive oil. Once the onions are golden brown, deglaze with white wine
3
Add the tomato sauce, a bit of salt and pepper, and cook on low heat for 20 minutes with the lid on
4
Cut the crabs in half and, with a lot of patience, remove most of the meat, setting aside the extracted flesh. The remaining ones will be used for the plate decoration
Tip:
Crack the whole claws with a nutcracker before putting them in the pan. This way they will be easier to open, even with just the help of cutlery
5
Add the remaining crabs and pulp to the sauce and continue cooking for another 10 minutes. Meanwhile, cook the pasta in plenty of salted water and drain it very al dente, being careful to preserve a glass of cooking water
6
Remove the crabs from the sauce, add a little cooking water, some chopped parsley, and sauté the pasta for a couple of minutes until it is perfectly blended. Serve garnished with the crabs and a little parsley
Cost
The blue crab, due to its abundance in our seas, is cheap. Each dish definitely costs less than two euros
Health
There aren't many fats, it's definitely a light recipe. You can ask for seconds without worrying too much
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