By Danilo Cortellini
Blue crab pasta
8 steps
Prep:1h
Many of you don’t know that blue crabs are quite unusual in the mediterranean sea and only lately have we seen them in large numbers, and that is an issue.
This species is quite aggressive towards the local marine population and their presence in growing numbers worries local authority.
For this reason, protecting the local ecosystem, this type of crab is nowadays the most sustainable seafood product you can find in Italy, still quite cheap and actually pretty delicious too.
As any other crabs, removing the meat from the bones is a tedious job but the shells too packs a lot of flavor, ideal for a stew or a bisque.
Making a pasta sauce with chopped crabs with shells on is fair game actually but if you ask me, I rather spend a few more minutes prepping than having to check for shell pieces in my pasta.
Updated at: Sat, 09 Dec 2023 19:13:56 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
49
High
Nutrition per serving
Calories651.6 kcal (33%)
Total Fat16.7 g (24%)
Carbs96.3 g (37%)
Sugars7.5 g (8%)
Protein25.1 g (50%)
Sodium370.5 mg (19%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
If still alive, it might be advisable to freeze the crabs for a few hours first (you won't have to fight them and they will fall asleep. Now boil the crabs for about 2 minutes then cool them in iced water. Remove the legs, the upper shell and the abdomen. Now remove gills and intestines and rinse quickly. Slice the remaining body between the legs, that is where the meat is (see the video). You can also crush the claws to pick more white meat.
Step 2
Keep the shells for the stock and marinate the meat with olive oil, a pinch of salt and pepper, lemon zest and chopped parsley. Keep it refrigerated until last minute.
Step 3
In a pan sweat the chopped veg with a drizzle of oil and a pinch of salt. Now add the shells and roast on high heat for a few minutes. Add a bay leaf or any herbs you have available and pour in the wine. Let the alcohol evaporate for 30 seconds, add the chopped tomatoes then cover with cold water. Do not add more water than needed or you will end with a watery stock, simply cover the shells.
Step 4
Season with a pinch of salt and let it simmer for 30 minutes. Pass through a fine sieve and keep the flavorful stock.
Step 5
In a separate pan, fry the chopped garlic with chili in extra virgin olive oil until lightly golden. Now add the tomato passata, season with salt and cook for 5 minutes. Now pour in an equal amount of stock and drop the pasta as well directly into the sauce. Simmer and mix gently every now and then.
Step 6
As the pasta cooks, it will soften and absorb liquid and flavour. Add stock as you go (or water) and cook like if it was a risotto until ‘al dente’.
Step 7
When ready, turn off the heat and add the seasoned crab meat and a drizzle of oil. Stir well and let the remaining heat cook the crab meat through.
Step 8
Season to taste and enjoy straight away.
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