Blue Swimmer Crab Marinara Recipe | Kavouria Marinara

By Melpomeni Matthews

Did you know that shellfish is allowed to eat during Lent?

Blue swimmer crabs are a rich, bright blue colour when alive and brilliant, shimmering orange when cooked. A truly indulgent pasta dish made with these delicious crabs that I just have to make during the lenten season. If you love your shellfish you’ll love the sweetness of the crabmeat and the delicate flavour that the shellfish release into the sauce. It's the perfect weekend dish and one that the whole family loves! This is a very special recipe and one to save.


    • 1/2 cup of high quality extra virgin olive oil, extra for serving 
    • 3 cloves of garlic, finely chopped
    • 1 finely chopped brown onion 
    • 1 fresh small red chilli, seeded and finely chopped
    • 700ml jar tomato passata or try pepper, garlic & tomato sauce
    • 1.5 kg raw blue swimmer crabs (about 300gm each), halved and cleaned
    • 500 gm linguini pasta - we also love tagliatelle
    • 1 cup finely chopped flat-leaf parsley, plus more for serving 

crab marinara recipe and quality cooking ingredients to buy from gourmet grocer Grecian Purveyor.


  1. Heat olive oil in a large saucepan, add, onion, garlic and chilli and stir continuously over medium heat for 5 minutes or until soft. Add tomatoes passata, season with salt and pepper and cook, stirring occasionally, for 15 minutes or until it starts to thicken.
  2. Add crabs and stir, simmer over medium heat with the lid on for 3 minutes or until shells change colour. Reduce heat to low and cook for another 10 minutes or until crabs are cooked through.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, then drain. Return pasta to pan, add crab mixture and half the chopped parsley and toss to combine, then season to taste. Transfer pasta to a large platter and scatter with remaining parsley.
  4. Drizzle with plenty of high quality extra virgin olive oil on top and serve immediately. 

crab marinara recipe. drizzle the best greek olive oil on top.

Kali orexi.

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