Ingredients

The following ingredients have 4 Servings
  • 2 x 1.5kg live mud crabs
  • 1 bunch dill
  • 220g unsalted butter
  • 2 garlic cloves, crushed
  • 2 long red chillies, 1 halved, 1 thinly sliced
  • 3 tarragon sprigs
  • 350ml dry apple cider
  • 1 tbs plain flour
  • 1kg fresh spaghetti (or 500g dried)
  • 1 bunch chives, finely chopped, to serve

Instruction

  • Place crabs in the freezer for 2 hours to put them ‘to sleep’; this is the most humane way to cook them.
  • Bring a large pan of salted water to the boil and add the dill. Add crabs and cook for 6 minutes, then drain and allow to cool.
  • Remove claws and legs, and crack them gently. Set aside. Remove shell from body, reserving any liquid.
  • Extract meat from shell and place in a bowl, reserving 1 cup (250ml) crab liquid (top up with fish stock if necessary).
  • Heat butter, garlic, halved chilli and tarragon in a large deep frypan over medium heat. Cook, stirring, for 2-3 minutes until butter bubbles.
  • Whisk in cider, flour and reserved crab liquid. Bring to a simmer and cook, stirring frequently, for 6-8 minutes until thickened. Strain into a large saucepan.
  • Add crab meat, claws and sliced chilli. Stir to coat in the sauce.
  • Meanwhile, bring a large pan of salted water to the boil over high heat. Cook pasta for 3-4 minutes until al dente. Drain.
  • Transfer pasta to sauce and stir through. Return to medium heat and cook, stirring, for 1 minute or until warm. Divide among bowls and scatter with chives to serve.