Serves 4
1 Steam the crabs over a high heat for 10
minutes, then immerse in iced water until cold. Crack the shells
gently and carefully remove all meat.
2 Cook the pasta in a large pot of rapidly
boiling salted water according to manufacturer's instructions until
al dente, then drain well.
3 Toss with the crab, tomato, cucumber, lime
pieces, thyme and olive oil, then season lightly with salt and
pepper. Serve with shaved pecorino and rocket salad leaves.
Ed Halmagyi is a well known Australian chef, presenter, food
writer and media personality.
This recipe first appeared in The Manly Daily.