Recipe - Blue Swimmers In Tomato Sauce

Stephen Ceideburg
1 Handful fresh parsley
1 Green capsicum
2 Onions
1 Handful fresh basil
1 Handful fresh mint
4 To 6 cloves garlic, crushed
1 lg Can Italian tomatoes,
chopped
6 lg Blue crabs "Swimmers"
1/3 cup Olive oil
1 lg Pinch cayenne pepper
1 lg Pinch salt

A great lunch or dinner in less than half an hour. Bring this to the table
in its cooking pan complete with ladle. Serve vat good Italian bread mop up
the sauce and a green salad on the side.

Coarsely chop a handful parsley, one green capsicum, 2 onions, a handful of
fresh basil and another of mint. Finely chop or crush 46 cloves of garlic.
Open a large tin of peeled Italian tomatoes and roughly chop them. With a
cleaver or large knife, chop 6 blue swimmers in quarters, with one cut down
the centre of the body, the other across, leaving the legs attached to the
body. With a hammer, gently crack the claws and areas of harder shell.

In a paella pan, large deep frying pan or wide saucepan, heat 1/3 cup olive
oil. Add the onions. garlic, capsicum and parsley and stirfry for a couple
of minutes. Add tomatoes and some of their liquid, basil, mint, a good
pinch of cayenne pepper and salt and simmer 5 minutes, stir in crab, simmer
for a further 10 minutes, adding more tomato liquid if sauce becomes too
thick Serve.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini