Crab & Pasta Salad

Crab & Pasta Salad

4 serves
20 Mins Prep
32 Mins Cook


  • 400g linguine
  • 1 tbs olive oil
  • 4 Blue swimmer crabs
  • 4 large tomatoes
  • 2 lemons
  • 1/4 lemon juice
  • 2 tbs baby capers, rinsed
  • 1/2 cup parsley leaves, roughly chopped
  • 1/3 cup olive oil
  • salt
  • pepper 


1. Cook linguine in a large saucepan of salted water for 9 minutes or until tender as per packet instructions. Drain and return to saucepan. Add 1 tbs olive oil and toss to prevent pasta sticking.
2. Cook blue swimmer crabs in a saucepan for 6-7 minutes, bring to boil.
3. Remove top of blue swimmer crabs and remove meat from body. Remove pulp from tomatoes and finely chop.
4. Shred rind of lemons and juice one (you will need 1/4 cup juice). Add lemon rind to pasta with baby capers, rinsed, parsley leaves, roughly chopped and of crab meat. Season with salt and freshly ground black pepper. Toss to combine.
5. Combine lemon juice and 1/3 cup extra virgin olive oil. Season with salt and pepper. Place salad onto serving plates. Top with remaining crab meat and drizzle with dressing and garnish with parsley leaves.

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