4 Blue Swimmer Crabs
500g Goolwa pipis
Extra virgin olive oil
3 cloves of chopped garlic
2 thinly sliced birds eye chillies
1 thinly sliced shallot
Juice of one lemon
600ml white wine
Picked parsley, mint, dill, and basil to garnish.
To prepare the crab. Pull back the flap on the underside of the crab to pry the top shell away from the body. Remove the gills and innards under cold running water. Using the heel of a knife, or kitchen shears, lightly crack the claws and then cut the body in half.
Heat olive oil in a pot large enough to accommodate all of your seafood, then fry garlic, chilli, and shallot until fragrant (about 30 seconds). Place crabs in pot, followed by the mussels and pipis around the outer edge. Deglaze with white wine and return the lid of your pot. Cook for 6-7 minutes, or until the pipis and mussels have opened and the crab has turned a bright orange colour. Season to taste with lemon juice, salt, and pepper. Serve garnished with lots of fresh herbs and grilled ciabatta.