Linguine with blue swimmer crab and lime

Serves 4 people

A 300g crab yields enough meat for a portion, and will cost less than $6 in peak season, making it more economical than steak.

  • 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.