This dish lets the crab shine by keeping the sauce a simple “aglio e olio” - olive oil and garlic. The hardest part is cleaning the meat off the crab! I used a mud crab I caught, but any type of crab will do. This is my all time favorite crab recipe. If you have never cooked or cleaned crab, give it a go, can be a bit messy but it gets easier the next time, nothing beats fresh crab.
Cook and clean your crab, there are some great YouTube videos on this but the basics are use large saucepan of heavily salted boiling water. Add the crab/s, cover and let come to a boil again. Start timer now: 7-8 minutes for a mud crab, 5-7 for a blue swimmer, adding a minute for each extra crab in the saucepan.
To clean, lay cooked crab on its back and cut through shell lengthwise and then across. Pull the quarters off the back shell. You will have to pull off any lungs or “dead man’s fingers” and any innards that are not nice white meat. Dip each quarter in water to rinse of any residue and they are good to start pulling meat off the body and cracking open claws.
In a large hot fry pan add about half your oil. To this add the onion, mushrooms and a third of your garlic, and cook until onions are caramelised.
Once this is browning add your cleaned crab, and just cook enough to warm up. Then stir in your al dente fusilli, the rest of the garlic and the parsley. Add salt and pepper to taste and drizzle the remaining olive oil over the pasta.
Plate up and enjoy!
Use any pasta you like. You could use "crab stick" but this is just fake crab and I advise against. Please post any comments if you try this recipe out, I would love feedback!