Blue Swimmer Crab in Tomato Sauce
Sweet blue swimmer crab simmered in a rich garlic, white wine, and tomato sugo. A classic Western Australian coastal feast packed with rich Mediterranean flavour.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •large heavy-based pot
- •wooden spoon
- •tongs
- •chef's knife
- •cutting board
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Heat the olive oil in a large heavy-based pot over medium heat.
- 2
Add the diced onion and cook for 5 minutes until soft and translucent.
- 3
Stir in the garlic and chilli, cooking for 1 minute until fragrant.
- 4
Pour in the white wine and simmer for 2 minutes until slightly reduced.
- 5
Add the crushed tomatoes and fish stock, stirring well to combine.
- 6
Season with sea salt and cracked black pepper, then bring to a simmer.
- 7
Reduce heat to low, cover, and simmer sauce for 15 minutes.
- 8
Add the prepared crab pieces into the bubbling sauce, nestling them gently.
- 9
Cover the pot and cook for 8 minutes until the shells turn bright orange.
- 10
Stir in the chopped flat-leaf parsley and take the pot off the heat.
Chef's tips
Crack the large claws lightly with a mallet before cooking so the sauce penetrates the sweet meat. If serving with pasta, cook linguine separately and toss it directly into the sauce before plating.
Ingredient substitutions
- blue swimmer crab → mud crab, Moreton Bay bugs, or green king prawns
- dry white wine → extra fish stock with a squeeze of fresh lemon juice
Storage
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating
Reheat gently in a covered frypan over low heat with a splash of water until steaming.
Common mistakes to avoid
- •Overcooking the crab, which dries out the delicate sweet meat.
- •Forgetting to crack the claws, preventing the tomato flavours from reaching the meat.
- •Boiling the sauce vigorously after adding the crab instead of gently simmering.
Serving suggestions
Cooked Blue Swimmer Crab in Tomato Sauce?
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