Blue swimmer crab and prawn pasta

If you can’t catch your own blue swimmer crabs, ask your fish monger to order some in for you or use muddies or whatever other crab meat (even tinned) you can get your hands on.

• ¼ cup of olive oil
• 2 cloves of garlic, minced
• 2 spring onions, diced
• 2 tbsp fresh chopped parsley
• 150 ml of cream
• 12 large green prawns, chopped
• 200 gm of swimmer crab meat
• 500 gm pasta
• Shaved parmesan to serve

  Serves 4
  

Method
Boil up a pot of salted water and bring to the boil.
In a large fry pan, add the oil, garlic, spring onions, and parsley and soften. Add the cream, prawns, and crab and stir over medium heat until cooked.
Meanwhile, add the pasta to the water and cook until ‘al dente’. When the pasta is cooked, drain it and add it to the sauce, and combine until coated with the sauce.

Before serving, shave generous amounts of parmesan over the top.