Linguine with blue swimmer crab and lime

by Ed Halmagyi


  • 4 x 300g blue swimmer crabs
  • 400g linguine
  • 2 ripe tomatoes, de-seeded and diced
  • 2 Lebanese cucumbers, diced
  • 4 limes, segmented
  • ½ bunch thyme leaves
  • ¼ cup extra virgin olive oil
  • salt and pepper
  • shaved pecorino and rocket salad, to serve


1 Steam the crabs over a high heat for 10 minutes, then immerse in iced water until cold. Crack the shells gently an carefully remove all meat.
2 Cook the pasta in a large pot of rapidly boiling salted water according to manufacturer’s instructions until al dente, then drain well.
3 Toss with the crab, tomato, cucumber, lime pieces, thyme and olive oil, then season lightly with salt and pepper. Serve with shaved pecorino and rocket salad leaves.

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