Frank's Recipes! Blue Swimmer Crabs with Pasta

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Blue Swimmer Crabs with Pasta

3 vine ripened cherry tomatoes, per person
Olive oil
salt and pepper
8 g blue swimmer crabmeat, per person
lemon juice to taste
3 pasta sheets (7.5 x 10 cm) per person

WARM VINAIGRETTE:
6 eschalottes, peeled and finely sliced
4 tablespoon mellow extra virgin olive oil
2 tablespoon white wine
squeeze of lemon juice
freshly chopped flat leaf parsley
Maldon sea salt and freshly ground black pepper
100 ml crab or fish stock

Dice tomatoes and drizzle with olive oil, salt and pepper. Leave until required. Drizzle crabmeat with a little olive oil to moisten and bring to room temperature. Add a little lemon juice, salt and pepper to taste.

Bring a large pot of water to a rapid boil, add salt then slide in the pasta sheets. Cook according to instructions. Drain pasta but do not run under cold water to inhibit cooking. Lay out sheets on your largest tray with just enough olive oil to moisten them and keep them from sticking.

To make the vinaigrette, cook the eschalottes in the olive oil over a gentle heat, deglaze the pan with the wine and lemon juice, add fresh herbs and season then whisk in warm crab stock. Adjust seasoning to taste.

When almost ready to serve, preheat oven to 200oC. Assemble the dish on an oven tray. Lay out the base sheets of pasta, top with ahlf the crab meat for each serving, half the tomato, and a little salt and pepper. Add the second sheet of pasta, repeat the crab, tomato, etc, then top with the last sheet. Drizzle with a little more oil. Serve warm rather than pipping hot so that the crab does not spoil. Depending on your oven, it will take about 3 minutes to warm through. Pour over warm vinaigrette and serve immediately.