Everything is better when you’re on holidays right? That’s definitely true of the meals we have. The planning, preparing and cooking of meals is a whole lot more fun when you can share it with friends and even better when you can do it overlooking a beach.

Tasting the local food of the regions we visit, is always high on the list of ways to get to know the places where we stay when caravanning. We love visiting local markets as well as going fishing and you can get some great ideas by trying restaurants and cafes for their local specialities.

This was true when we toured all along the coast of Western Australia from bottom to top a few years ago. We had some memorable seafood meals, and one that stood out amongst the best, was a crab linguine at the Boughshed Restaurant at Monkey Mia.

Made with blue swimmer crabs, this meal was one where we tried to remember all the ingredients and tastes, thinking that we could try and re-create this dish at some stage. We regularly catch blue swimmer crabs in SA over summer, and thought this meal would be a winner to share with friends on holidays.

Over a few years of practice now, we think we’ve got the ingredients pretty close and our group perfected recipe is yours to try in the latest June/July issue of Fishing SA magazine.

It’s a very forgiving recipe because as long as you have the basic ingredients, you can be as heavy handed as you like with garlic and chilli to suit your taste.  If you don’t have enough crab meat you can add to the dish with prawns or squid and all combinations taste terrific.

Fishing SA magazine is out now at newsagents, fishing and tackle stores, or via subscription online.

Enjoy

Glenys