INGREDIENTS

INSTRUCTIONS

A great lunch or dinner in less than half an hour. Bring this to the
table in its cooking pan complete with ladle. Serve vat good Italian
bread mop up the sauce and a green salad on the side.  Coarsely chop a
handful parsley, one green capsicum, 2 onions, a  handful of fresh
basil and another of mint. Finely chop or crush 4-6  cloves of garlic.
Open a large tin of peeled Italian tomatoes and  roughly chop them.
With a cleaver or large knife, chop 6 blue  swimmers in quarters, with
one cut down the centre of the body, the  other across, leaving the
legs attached to the body. With a hammer,  gently crack the claws and
areas of harder shell.  In a paella pan, large deep frying pan or wide
saucepan, heat 1/3 cup  olive oil. Add the onions. garlic, capsicum and
parsley and stir-fry  for a couple of minutes. Add tomatoes and some of
their liquid,  basil, mint, a good pinch of cayenne pepper and salt and
simmer 5  minutes, stir in crab, simmer for a further 10 minutes,
adding more  tomato liquid if sauce becomes too thick Serve.  Posted by
Stephen Ceideburg  From an article by Meryl Constance in The Sydney
Morning Herald,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 0mg
Sodium: 120.3mg
Potassium: 178.4mg
Carbohydrates: 6.2g
Fiber: 2.1g
Sugar: 1.9g
Protein: 2g