# From invasion to the dish: Recipes made with blue crabs

Guillaume Marchessaux, Faten Khamassi, Wafa Rjiba, Gianluca Sarà, Jamila Ben Souissi

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Guillaume Marchessaux, Faten Khamassi, Wafa Rjiba, Gianluca Sarà, Jamila Ben Souissi. From invasion to the dish: Recipes made with blue crabs. Department of Earth and Sea Sciences (DISTEM) of the University of Palermo (Italy); Institut National Agronomique de Tunisie (Tunisie). pp.146, 2023, 978-88-940049-5-3. hal-05331803

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Submitted on 30 Oct 2025

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From invasion to the dish
Recipes made with blue crabs

Book published by the Bleu-Adapt project

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# From invasion to the dish
## Recipes made with blue crabs

### Authors

National Agronomic Institute of Tunisia
Tunisia

Jamila Ben Souissi

Faten Khamassi

Wafa Rjiba

University of Palermo
Department of Earth and Marine Science

Italy

Guillaume Marchessaux

Gianluca Sarà

<figure><img src="image_5.png" /></figure>

Depuis 1859
INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE
UN POLE D'EXCELLENCE

<figure><img src="image_6.png" /></figure>

Università
degli Studi
di Palermo

<figure><img src="image_7.png" /></figure>

### Texts

Jamila Ben Souissi

Wafa Rjiba

Guillaume Marchessaux

### Sketch

Chimène Voronkoff

### Layout and Iconography

Guillaume Marchessaux

The authors express their gratitude to the Use-It project coordinated by the expert
Ernesto Azzurro (CNR-IRBIM) for the synergy with Bleu-Adapt
© Edition 2023

Editions of the Department of Earth and Sea Sciences (DISTEM) of the University of Palermo (Italy) &
the National Agronomic Institute of Tunisia (Tunisia).

The printing of this book was funded by the Italy-Tunisia cooperation research program BLEU-ADAPT "Marine Biological Invasion and Fisheries: Study, Damage Mitigation, and Adaptation in the Context of Climate Change" (IS_3.1_021, CUP: B74I19001090002), Working Group 5: Pilot Actions for the Implementation of Blue Crab Value Chain Development Strategy.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or
otherwise, without the prior written permission of the publisher. This book cannot be sold.

ISBN : 978-88-940049-5-3
# Preface

First mentioned in 2014 and 2017, the presence of the two species of crabs, Portunus segnis and Callinectes sapidus, caused a wave of despair during this decade in Tunisia. Burdened by the sharp pincers of these decapods and their propensity to devour any living organism, the fishermen of this country then witnessed, with a sense of helplessness, the rapid establishment of these invasive species on their coasts. Finding ways to adapt to this perilous challenge appeared vital for fishing communities already weakened by overexploitation of resources, increasing marine pollution, and the rapid destruction of natural habitats. From 2017, with the support of the Tunisian government and scientists, as well as the participation of international research teams, Tunisian fishermen tenaciously explored different techniques to regulate the populations of blue crabs established from the Gulf of Gabès to the northern lagoons.

The traditional versatility of this sector, its ancestral adaptability to variations in resources, has been crucial assets in this quest. These two qualities have allowed for the rapid experimentation of new fishing gear, a better understanding of the dynamics of invasive populations, and the assessment of their potential vulnerability. However, in this unequal battle, none of this would have been possible without the Tunisian women, wives or daughters of fishermen. Affected in their own shore fishing activities, these women played an essential role in considering the control of invasive species. The book published today pays tribute to them. But it goes beyond that. The exploration by Tunisian women of the culinary potential offered by the presence of blue crabs has exemplary value in the Mediterranean. It can help Mediterranean societies move away from a catastrophic and ultimately sterile discourse on the effects of global change in the Mediterranean Sea. Invasive species are now fully integrated into our marine ecosystems. The question that is now posed to our communities is not one of total and rapid eradication of these populations, likely beyond reach.

Rather, it is about regulating these phenomena through the valorization of these introduced organisms. The realization, as one can understand, involves accepting a dynamic and evolving view of maritime cultures in the Mediterranean. Consequently, it requires an adaptation of preparation methods, ways of consumption, in short, the definition of a new culinary landscape.
# Preface

The expertise of women celebrated in this book is part of this radical modernity, which does not exclude a commitment to the codes of excellence of traditional Tunisian cuisine. In this synthesis of new times and past habits, there is a genius of inventiveness that honors the participants of the competition organized on the Kerkennah Islands in October 2022.

Other experiments in preparing blue crabs have been initiated in the Mediterranean. They have mostly been carried out by professional chefs, usually quick to embrace new flavors to refresh their menus. The recipes presented in this book belong to a less elitist category. By drawing on the adaptation of domestic and family knowledge, they aim to offer a wider audience easy-to-make dishes that enhance the organoleptic qualities of the new products harvested by the fishing fleets.

The book "*From invasion to the dish, Recipes made with Blue Crabs*" is destined to become a reference publication in a Mediterranean cuisine that reinvents itself to remain true to its rich flavors and character. Its publication is ultimately an act of sharing, reflecting the proverbial generosity that resides in the hearts of the Tunisians.

<figure><img src="image_8.png" /><figcaption>Daniel Faget</figcaption></figure>

Associate Professor (HDR) in modern history

Specialist in Mediterranean fisheries

UMR TELEMME

Aix-Marseille University

France
# The Blue Crabs
A Socio-Ecological Challenge

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## What is an invasive species?

An invasive species is a species that exhibits a geographical discontinuity between its area of origin and the area where it is observed. This geographical discontinuity is facilitated by human action (voluntary or involuntary transportation). An invasive species is also capable of reproducing in the area where it is newly introduced, adapting to its environment by feeding on native species in that area. Furthermore, what characterizes an invasive species is its impact on biodiversity and human activities.

## What are the challenges related to the invasion of blue crabs in the Mediterranean?

In the era of climate change and the increasing number of marine invasive species arriving from all directions in the Mediterranean, it is necessary to act. Biological invasions are considered the 2nd largest threat to biodiversity loss, and the invasion by two species of blue crabs, *Portunus segnis* and *Callinectes sapidus*, represents a real case study in how we approach and manage these invasive species.

These two invasive species of blue crabs negatively impact artisanal fishing (torn nets, mutilated fish, reduced catches, etc.) and lead to a loss of local biodiversity.

The main challenge of the invasion of these blue crabs in the Mediterranean is to implement appropriate management measures to mitigate their impacts. One of the measures to control and effectively manage the explosion of these two species of blue crabs is to fish them and use them as a new marine food resource. This approach involves raising public awareness about the consumption of blue crabs, and especially how to cook them.

It is in this context that this book was designed to raise awareness among the Mediterranean public about the invasion of these species.

<figure><img src="image_10.png" /><figcaption>Fishing net stuffed with Red Sea blue crab *Portunus Segnis*, Gulf of Gabès (Tunisia)</figcaption></figure>
# The swimming blue crab
*Portunus segnis*

## Characteristics

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Native to the Red Sea and the Indo-Pacific Ocean

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Measures on average between 11 and 13 cm in
carapace width (maximum 24 cm)

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Weighs on average between 100 and 130 g
(maximum 1 kg)

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Temperature range between 7 and 42 °C

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Mainly lives in coastal environments
(seagrass beds, mangroves, etc.)

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Omnivorous predator, it eats everything it finds (fish, cuttlefish, mussels, clams, crustaceans, etc.)

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Destroys fishing nets, mutilates fish, increases
the difficulty of fishermen's work

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# The swimming blue crab
*Portunus segnis*

## Difference between males and females

### Mature male

The abdomen is triangular and tapered with only 3 segments

<figure><img src="image_20.png" /><figcaption>Dorsal view</figcaption></figure>

<figure><img src="image_21.png" /><figcaption>Ventral view</figcaption></figure>

### Mature female

The abdomen is broader and rounded with several segment

<figure><img src="image_22.png" /><figcaption>Dorsal view</figcaption></figure>

<figure><img src="image_23.png" /><figcaption>Ventral view</figcaption></figure>

<figure><img src="image_24.png" /><figcaption>Female with the eggs</figcaption></figure>

## Nutritional value

### Nutritional value per 100 g of flesh

<table><tr><td>Energy (kcal)</td><td>71.89</td></tr><tr><td>Proteins (g)</td><td>15.78</td></tr><tr><td>Fats (g)</td><td>0.72</td></tr><tr><td>including saturated fats</td><td>26.74</td></tr><tr><td>Oméga-3</td><td>30.42</td></tr><tr><td>Minerals (g)</td><td>1.2</td></tr><tr><td>Carbohydrates</td><td>Traces</td></tr><tr><td>Vitamins</td><td>B12, E</td></tr><tr><td>Minerals</td><td>Selenium, Copper, Zinc</td></tr></table>
# The American blue crab
## Callinectes sapidus

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## Characteristics

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Native to the Atlantic coasts of America

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Measures on average between 11 and 13 cm in
carapace width (maximum 24 cm)

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Weighs on average between 100 and 200 g, with a
maximum of 800 g

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Temperature range between 3 and 40 °C

<figure><img src="image_30.png" /></figure>

Mainly lives in brackish waters
(lagoons, river mouths, etc.)

<figure><img src="image_31.png" /></figure>

Omnivorous predator, it eats everything it finds
(fish, cuttlefish, mussels, clams, crustaceans, etc.)

<figure><img src="image_32.png" /></figure>

Destroys fishing nets, mutilates fish, increases
the difficulty of fishermen's work

<figure><img src="image_33.png" /></figure>
# The American blue crab
## *Callinectes sapidus*

## Difference between males and females

### Mature male

The abdomen is triangular and tapered with only 3 segments

<figure><img src="image_34.png" /><figcaption>Dorsal view</figcaption></figure>

<figure><img src="image_35.png" /><figcaption>Ventral view</figcaption></figure>

### Mature female

The abdomen is broader and rounded with several segment

<figure><img src="image_36.png" /><figcaption>Dorsal view</figcaption></figure>

<figure><img src="image_37.png" /><figcaption>Ventral view</figcaption></figure>

<figure><img src="image_38.png" /><figcaption>Female with the eggs</figcaption></figure>

## Nutritional value

### Nutritional value per 100 g of flesh

<table><tr><td>Energy (kcal)</td><td>172.69</td></tr><tr><td>Proteins (g)</td><td>25.77</td></tr><tr><td>Fats (g)</td><td>2.86</td></tr><tr><td>including saturated fats</td><td>31.43</td></tr><tr><td>Oméga-3</td><td>17.85</td></tr><tr><td>Minerals (g)</td><td>1.19</td></tr><tr><td>Carbohydrates</td><td>Traces</td></tr><tr><td>Vitamins</td><td>B12, E</td></tr><tr><td>Minerals</td><td>Selenium, Copper, Zinc</td></tr></table>
# The blue crabs' life cycle

The blue swimming crab of the Red Sea, *Portunus segnis*, and the American blue crab, *Callinectes sapidus*, belong to the same family, Portunidae.

Their life cycle consists of several phases: a benthic juvenile and adult phase, meaning on the bottom, and a planktonic phase, meaning in open water.

From larva to adult, the life cycle lasts between 30 and 50 days.

<figure><img src="image_39.png" /></figure>

## The blue crabs' life cycle
<figure><img src="image_40.png" /><figcaption>Sketch by Chimène Voronkoff</figcaption></figure>
# What equipment is effective for catching blue crabs?

<figure><img src="image_41.png" /></figure>

The question of fishing equipment has proven to be crucial in determining the most effective crab-catching technique.

Traps, known as 'nasses,' represent the most suitable fishing gear. In Tunisia, two types of traps are commonly used: circular traps and foldable rectangular traps.

**Circular traps**, consisting of a network of four openings leading to the center where the bait is placed, are the most widespread in Tunisia. Crabs seeking food become trapped in the net. This is the most appropriate capture technique, as blue crabs are harvested alive and intact.

**Foldable rectangular** traps are also used in Tunisia. The capture principle is the same, with these traps having two opposing entrances. Bait is placed inside the trap, and the entrances are covered with an anti-escape mesh that prevents crabs from getting out

## What bait to use for blue crabs?

As for bait, fishermen use leftovers of unsold or low-value fish, as well as chicken carcasses, which are highly effective in luring blue crabs.

<figure><img src="image_42.png" /></figure>
<figure><img src="image_43.png" /><figcaption>Rectangular trap (left) and circular trap (right) at the port of Houmt Souk (Djerba, Tunisia)</figcaption></figure>

<figure><img src="image_44.png" /><figcaption>Circular blue crab traps at the port of Houmt Souk (Djerba, Tunisia)</figcaption></figure>
# Blue crabs and artisanal fishing
## A shift in practices

On the coast of Kerkennah, thousands of clay pots, neatly stacked, now appear abandoned by fishermen. These small jars are called 'gargoulettes.' Not long ago, they formed the basis of traditional octopus fishing in the Mediterranean, from Languedoc to Sicily, from Bizerte to the Kerkennah Islands. These clay pots, crafted skillfully by artisans, coexist with other fishing gear, more modern in design. These are the blue crab traps, which, after careful experimentation, have proven to be the most effective in capturing representatives of these invasive species.

A casual observer might see no connection between these two types of gear—the 'gargoulettes' from the past and the nylon traps of today—or attribute these changes solely to the evolution of materials and fisheries economies, always seeking innovation. However, one can link these two images by placing them within the ruptures that have affected the history of the Kerkennian fishing community for the past two decades. The challenges faced by these fishermen have roots in the regular mortalities that have decimated the common sponge populations in the archipelago. The exploitation of 'bath sponges' had been the foundation of the income for Kerkennian fishermen since ancient times. With the disappearance of sponges, island crews focused their efforts on catching octopuses, highly demanded in the international market and abundant in the large underwater seagrass beds. The era of overexploitation began for these octopuses. The traditional 'gargoulettes' are not to blame. The petroleum industry enabled the mass production of rot-resistant octopus traps, the reckless use of which jeopardized the resource. In this context, blue crabs, establishing themselves on the coasts of the Gulf of Gabes, found a favorable environment for expansion, as their main predators could no longer effectively destroy the juveniles of both invasive species.

Fishermen had to fight for their survival. The now-used crab traps are lightweight and well-suited to regulate these organisms. Their selective nature ensures the preservation of other species and the maintenance of the integrity of natural habitats.
<figure><img src="image_45.png" /><figcaption>Port of Sidi Youssef Kerkennah (Tunisia)</figcaption></figure>

<figure><img src="image_46.png" /></figure>

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# FESTIVAL INTERNATIONAL Des Crabies

Îles Kerkennah
TUNISIE

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1-EDITION

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The Ministry of Agriculture, Hydraulic Resources, and Fisheries, through the General Directorate of Fisheries and Aquaculture and the National Agronomic Institute of Tunisia, organized the **International Festival of Blue Crabs**. This event is part of the Italy-Tunisia BLUE-ADAPT cross-border cooperation project, funded under the Joint Operational Program IPA CBC Italy-Tunisia 2014-2020 by the European Union. The project, titled "Marine Biological Invasion and Fisheries: Study, Damage Mitigation, and Adaptation in the Context of Climate Change," aims at the overall goal of environmental protection and adaptation to climate change. It seeks to establish a common strategy to preserve and rehabilitate marine ecosystems and ensure the transfer of innovative technologies between the two shores of the Mediterranean.

The **International Festival of Blue Crabs**, in its inaugural edition, took place at the Grand Kerkennah Hotel from October 17 to 19, 2022, featuring a rich and diverse program that included various activities such as conferences and debates, workshops, cooking competitions, exhibitions, parades, sea excursions, folkloric performances, film and documentary screenings, show-cooking, and many other events.

In addition to communicating the project's results and increasing its visibility, this event aimed to raise awareness about the risks of biological invasion and promote the use and valorization of invasive exotic species in various fields, including culinary and artistic domains. Furthermore, the festival facilitated the sharing of experiences with invasive species among countries on both shores of the Mediterranean, including Tunisia, Italy, Cyprus, and Greece.

The **International Festival of Blue Crabs** also provided an opportunity to bring together decision-makers, fishermen, and scientists at the same table to support, develop, and update the national strategy for strengthening fishing and promoting the valorization of blue crabs.

Various themes were addressed during the festival, including tools and methods for monitoring, analyzing the bio-invasion of blue crabs, and modeling risks.
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# The nutritional benefits of blue crabs

<figure><img src="image_67.png" /></figure>

Low in fat, natural crab is low in calories

Rich in omega-3 fatty acids to prevent cardiovascular diseases

Rich in minerals and vitamins to address micronutrient deficiencies

Rich in B vitamins known for synthesizing and providing energy to the body

Excellent source of selenium, copper, and zinc with antioxidant activities essential for immune defenses

Excellent source of essential vitamins B12 and B9, crucial in the production of red blood cells

<figure><img src="image_68.png" /></figure>

Sketch by Chimène Voronkoff
## Blue crab eggs are also edible

<figure><img src="image_69.png" /></figure>

**Blue crab eggs are also consumed.** In Tunisia, the eggs of blue crabs are removed from the abdomen of females, steamed, and then served as caviar.

The eggs of blue crabs are located on the female's abdomen, and this mass is called the "sponge." The color of the sponge changes depending on the stage of egg maturation:

* A **yellow-orange sponge** corresponds to the early stages of egg development.

* A **brown-black sponge** corresponds to the later stages of egg development.

<figure><img src="image_70.png" /><figcaption>Photograph of blue crab caviar</figcaption></figure>
# The recipes

<figure><img src="image_71.png" /></figure>

During the *International Festival of Blue Crabs*, a cooking competition involving 30 women from the archipelago of the Kerkennah Islands took place. With the participants' consent, this book compiles all 30 recipes from the competition that you will have the chance to reproduce and enjoy at home!

The cooking competition jury consisted of chefs from the **National Culinary Academy of Tunis** and two French guest chefs, Christian Qui and Kmar Bezzaouia. We would like to express our gratitude to all the chefs and women from the Kerkennah Islands (Tunisia) for contributing to this work. Without their support and dedication, this book would not have come to fruition.

*This cookbook is a sharing of culture, expertise, and a passion for cooking with blue crabs. You will find 30 recipes from Tunisian women of the Kerkennah Islands to try at home!*

Bon Appétit!

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The icons

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Number of people

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Preparation time

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Cooking time
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Sketch by Chimène Voronkoff
<figure><img src="image_81.png" /><figcaption>Blue Crab
Couscous with
Dill Meatballs</figcaption></figure>
Blue Crab
Couscous with
Dill Meatballs

by Meriem Graja

<figure><img src="image_82.png" /></figure>

<figure><img src="image_83.png" /></figure>

6 people

<figure><img src="image_84.png" /></figure>

20 minutes

<figure><img src="image_85.png" /></figure>

60 minutes
# Ingredients

<figure><img src="image_86.png" /></figure>

## For the couscous

* 250g couscous

* 1.5 tablespoons double-concentrated tomato paste

* 2 blue crabs

* 200ml olive oil

* 2 onions

* 3 carrots

* 1 can of chickpeas

* 1 can of broad beans

* Red pepper powder and black pepper (1 teaspoon each), coriander, turmeric

* Garlic, salt

## For the dill meatballs

* 1 bunch of Swiss chard

* 1 bunch of parsley

* 1 bunch of dill

* 250g fine semolina

* 4 eggs

* Spices (coriander, turmeric, black pepper powder)

# The steps

## For the couscous

1. Pour 200ml of olive oil, sliced onions, tomato paste, red pepper powder, black pepper, coriander, turmeric, garlic, and salt into the couscous pot

2. Sauté for about 10 minutes

3. Add peeled carrots, soaked chickpeas and broad beans, and 2 blue crabs

4. Cover with water, bring to a boil, and let simmer for a few minutes

5. Moisten the couscous slightly, mix with a spoon or by hand to avoid lumps

6. Place the couscous in the preheated couscous steamer above the pot and let it steam for 15 minutes

7. Transfer the couscous to a bowl, fluff it with a spoon, sprinkle with water, and put it back in the couscous steamer for a second steam for 15 minutes

8. Once cooked, mix the couscous with the previously prepared sauce

## For the dill meatballs

1. Wash and drain the Swiss chard, parsley, and dill, then finely chop them

2. Mix all the ingredients in a bowl

3. Shape into balls, pressing well between your hands, flatten slightly, and fry in olive oil

**The final touch | Serve the couscous with crabs, vegetables, and meatballs**
Notes and comments

<figure><img src="image_87.png" /></figure>

<figure><img src="image_88.png" /></figure>
<figure><img src="image_89.png" /><figcaption>Breaded Blue Crab Couscous and Meatballs</figcaption></figure>
Breaded Blue Crab Couscous and Meatballs

by Wided Aziz

<figure><img src="image_90.png" /></figure>

<figure><img src="image_91.png" /></figure>

6 people

<figure><img src="image_92.png" /></figure>

30 minutes

<figure><img src="image_93.png" /></figure>

45 minutes
<figure><img src="image_94.png" /></figure>

## For the couscous

* 250 g of couscous semolina

* 1.5 tablespoons of double concentrated tomato paste

* 2 blue crabs

* 4 tablespoons of olive oil

* 2 onions, 3 carrots, 2 zucchinis, 2 chili peppers, 3 potatoes, a few parsley leaves

* Red and black pepper powder (1 teaspoon), coriander, turmeric

* Garlic, salt

* 100 g of raisins

## For the Blue crab balls

* 4 eggs

* Spices (coriander, turmeric, black pepper powder)

* 2 blue crabs

## The steps

### For the couscous

1. Pour 20 cl of olive oil into the couscous pot, add sliced onions and whole blue crabs. Sauté for a few minutes over low heat

2. Remove the crabs and set them aside

3. Add tomato paste, spices, garlic, and salt to the mixture

4. Cover with water, bring to a boil, and let it simmer

5. Add peeled carrots

6. Dampen the couscous slightly, add black pepper powder, salt, and a drizzle of olive oil, and mix

7. Place the couscous in the preheated couscous steamer above the pot and let it steam for 15 minutes

8. Add zucchinis

9. Once cooked, mix the couscous with its sauce

10. In a pan, bread the blue crabs in oil

### For the blue crab balls

1. Wash and peel the potatoes, then cook them in water

2. Wash and chop the parsley

3. Steam the blue crabs for 15 to 20 minutes and shell them to extract the meat

4. Mix all the ingredients and form balls

5. Fry the balls in olive oil

**The finishing touch** | Arrange the couscous with whole breaded blue crabs, vegetables, and balls on top
Notes and comments

<figure><img src="image_95.png" /></figure>

<figure><img src="image_96.png" /></figure>
<figure><img src="image_97.png" /><figcaption>Grilled Blue Crab Couscous with Balls</figcaption></figure>
Grilled Blue
Crab Couscous
with Balls

by Ghzela Khecharem

<figure><img src="image_98.png" /></figure>

<figure><img src="image_99.png" /></figure>

6 people

<figure><img src="image_100.png" /></figure>

30 minutes

<figure><img src="image_101.png" /></figure>

60 minutes
# Ingredients

## For the couscous

* 250 g couscous semolina

* 1 tablespoon double concentrated tomato paste

* 3 medium blue crabs (approximately 700 g)

* 1 glass of olive oil

* 1 onion

* 3 green chili peppers

* 1 potato

* 2 fresh tomatoes

* 100 g soaked chickpeas

* 1 teaspoon red pepper powder

* 2 cloves of garlic

* Salt and spices (coriander, caraway, pepper, turmeric)

## For the blue crab balls

* 2 potatoes

* Some parsley leaves

* 1 egg

* Spices (turmeric, pepper)

* Breadcrumbs

* Crab meat

* Frying oil

## For grilled blue crab

* 4 cleaned blue crabs without claws

* Salt and spices (pepper, turmeric)

* Olive oil

# The steps

## For the couscous

1. In the couscous steamer, place olive oil, sliced onion, diced fresh tomatoes, spices, red pepper powder, and salt. Sauté for a few minutes over low heat

2. Add chickpeas, cover with water, and let simmer for 15 minutes

3. Add cubed potatoes and blue crabs

4. Moisten the couscous slightly, mix, and steam for 20 minutes

5. Repeat this process twice

6. Once cooked, mix the couscous with the sauce

7. Arrange and decorate the couscous with whole blue crabs, vegetables, and previously fried green chili peppers

## For the blue crab balls

1. Wash and peel the potatoes, cut them into small cubes, and fry them in oil

2. Rinse and chop the parsley

3. Add crab meat

4. Mix all the ingredients with spices and form balls, coat them with breadcrumbs, and fry in frying oil

## For grilled blue crab in the oven

1. Clean a crab, remove the shell and claws

2. Add spices and a drizzle of olive oil, then grill in the oven (broil mode) for a few minutes

**The finishing touch |** *Arrange the grilled crabs with the balls and decorate with lemon wedges*
Notes and comments

<figure><img src="image_102.png" /></figure>

<figure><img src="image_103.png" /></figure>
<figure><img src="image_104.png" /><figcaption>Whole Wheat
Couscous with
Dill Balls and
Blue Crabs</figcaption></figure>
Whole Wheat
Couscous with
Dill Balls and
Blue Crabs

by Hamida Borni

<figure><img src="image_105.png" /></figure>

<figure><img src="image_106.png" /></figure>

6 people

<figure><img src="image_107.png" /></figure>

20 minutes

<figure><img src="image_108.png" /></figure>

45 minutes
## Ingredients

<figure><img src="image_109.png" /></figure>

### For the couscous

* 250 g of couscous made from a blend of barley and vetch

* 2 tablespoons of double concentrated tomato paste

* 3 blue crabs (750 g)

* ½ glass of olive oil

* 2 tomatoes

* 2 onions

* 3 carrots

* 2 potatoes

* 100 g of soaked chickpeas

* 1 teaspoon of red pepper powder

* 1 tablespoon of Harissa

* Garlic, salt, spices (coriander, caraway, pepper)

### For the dill crab balls

* 100 g medium semolina

* 1 bunch of Swiss chard

* ½ bunch of parsley

* ½ bunch of dill

* Some green fennel leaves

* Coriander

* 200 g of blue crab meat

* 1 egg

* Frying oil

## The steps

### For the couscous

1. Pour olive oil into the couscous steamer, add sliced onions and tomatoes, double concentrated tomato paste, spices, and salt. Sauté for a few minutes over low heat

2. Cover with water, bring to a boil, and let simmer for a few minutes

3. Add chickpeas, carrots, potatoes, and blue crabs

4. Lightly sprinkle the couscous with water and mix

5. Steam the couscous for 20 to 30 minutes

6. Once cooked, mix the couscous with the sauce

### For the dill balls

1. Wash and chop parsley, dill, fennel leaves, and Swiss chard

2. Mix all the ingredients with spices and form balls

3. Fry the balls in frying oil

**The finishing touch** | Arrange the couscous with whole crabs, vegetables, fried chili peppers, and add the dill balls
Notes and comments

<figure><img src="image_110.png" /></figure>

<figure><img src="image_111.png" /></figure>
<figure><img src="image_112.png" /><figcaption>Whole Wheat
Couscous with
Stuffed Peppers
and Dill Balls with
Blue Crabs</figcaption></figure>
Whole Wheat
Couscous with
Stuffed Peppers
and Dill Balls with
Blue Crabs

by Saïda Gharsallah

<figure><img src="image_113.png" /></figure>

<figure><img src="image_114.png" /></figure>

6 people

<figure><img src="image_115.png" /></figure>

45 minutes

<figure><img src="image_116.png" /></figure>

60 minutes
# Ingredients

<figure><img src="image_117.png" /></figure>

## For the couscous

* 500 g of couscous semolina prepared from a blend of barley, wheat, and vetch

* 3 tablespoons of double concentrated tomato paste

* 2 fresh tomatoes

* 4 medium blue crabs (1 kg)

* 100 ml of olive oil

* 2 onions

* 1 tablespoon of red pepper powder

* Spices (coriander, caraway, pepper, cumin)

* 1 tablespoon of Harissa

* 2 cloves of garlic

* Salt

## For the dill balls with blue crab

* 2 onions

* 1 bunch of parsley

* 1 small bunch of dill

* 1 small bunch of fresh coriander

* Spices (caraway, turmeric, and pepper)

* 200 g of blue crab meat

* 1 fresh egg

* 2 tablespoons of fine semolina

* Frying oil

## For the stuffed peppers with blue crab

* 1 onion

* 1 potato

* ½ bunch of parsley

* 200 g of blue crab meat

* 100 g of grated cheese

* 2 hard-boiled eggs and 2 fresh eggs

* 50 g of almond powder

* Salt and spices (turmeric, pepper)

* 1 teaspoon of Harissa

# The steps

## For the couscous

1. In the couscous steamer, pour 100 ml of olive oil, add chopped onion and fresh tomatoes, double concentrated tomato paste, spices, and salt. Sauté for a few minutes over low heat

2. Add Harissa and blue crabs, then cover with water, bring to a boil, and let simmer for about 20 minutes

3. Lightly moisten the couscous, mix, and steam for 20 to 30 minutes

4. Once cooked, mix the couscous with the sauce

5. Serve the couscous with blue crabs, stuffed peppers, and dill balls

## For the dill balls with blue crab

1. Wash and finely chop parsley, dill, fresh coriander, and onions

2. Add pepper, turmeric, coriander, caraway, and Harissa

3. Add the fresh egg, fine semolina, and mix all the ingredients

4. Form balls and fry them in frying oil

## For the stuffed pepper with blue crab

1. In a pan, sauté diced potatoes

2. Slice the onion and sauté it with spices and Harissa in a drizzle of olive oil

3. For the stuffing, mix all the ingredients (potatoes, onions, hard-boiled eggs cut into small cubes, almond powder, finely chopped parsley, grated cheese)

4. Stuff the peppers and fry them in oil
Notes and comments

<figure><img src="image_118.png" /></figure>

<figure><img src="image_119.png" /></figure>
<figure><img src="image_120.png" /><figcaption>Whole Wheat
Couscous with
Breaded Blue
Crab Balls</figcaption></figure>
Whole Wheat
Couscous with
Breaded Blue
Crab Balls

by Amel Ben Hadj

<figure><img src="image_121.png" /></figure>

<figure><img src="image_122.png" /></figure>

6 people

<figure><img src="image_123.png" /></figure>

20 minutes

<figure><img src="image_124.png" /></figure>

60 minutes
## Ingredients

### For the couscous

* 250 g of couscous semolina prepared from a blend of barley, lentils, and vetch

* 2 tablespoons of double concentrated tomato paste

* 3 medium-sized blue crabs (approximately 700 g)

* 5 tablespoons of olive oil

* 2 onions

* 1 tablespoon of red pepper powder

* Freshly ground coriander and caraway

* 2 cloves of garlic, salt

* 1 tablespoon of vinegar

* 3 green chili peppers

### For the blue crab balls

* 2 onions

* 50 g of grated cheese

* Salt and spices (dried mint, coriander, and caraway)

* 200 g of blue crab meat

* 1 fresh egg

* Breadcrumbs

* Frying oil

## The steps

### For the couscous

1. In the couscous steamer, pour olive oil, add finely chopped onion, double concentrated tomato paste, spices, and salt. Sauté for a few minutes over low heat

2. Add blue crabs, then cover with water, bring to a boil, and let simmer for 15 to 20 minutes

3. Lightly sprinkle the couscous with water, mix, and steam for 15 to 20 minutes

4. Repeat the process twice

5. Once cooked, transfer the couscous to a large dish and drizzle it with the sauce

6. Serve the couscous with blue crabs, balls, and fried green chili peppers

### For the blue crab balls

1. In a bowl, mix all the ingredients

2. Form balls, insert the crab claw into each ball

3. Coat the balls in breadcrumbs and fry them in frying oil
Notes and comments

<figure><img src="image_125.png" /></figure>

<figure><img src="image_126.png" /></figure>
<figure><img src="image_127.png" /><figcaption>Whole Wheat
Couscous with
Dill and Blue
Crab Balls</figcaption></figure>
Whole Wheat
Couscous with
Dill and Blue
Crab Balls

by Rabiaa Frikha

<figure><img src="image_128.png" /></figure>

<figure><img src="image_129.png" /></figure>

6 people

<figure><img src="image_130.png" /></figure>

20 minutes

<figure><img src="image_131.png" /></figure>

60 minutes
# Ingredients

## For the couscous

* 1 kg of couscous semolina prepared from a blend of barley and vetch

* 3 tablespoons of double concentrated tomato paste

* 1 glass of olive oil

* 3 onions

* 3 potatoes

* 200 g of pumpkin

* 4 green chili peppers

* 150 g of soaked chickpeas

* ½ tablespoon of red pepper powder

* Coriander, caraway, and salt

* 6 cloves of garlic

* 2 liters of water

* 8 hard-boiled eggs

## For the blue crab balls

* 1 kg of blue crab meat

* ¼ bunch of parsley

* Some fresh dill leaves

* 1 onion

* 8 cloves of garlic

* 2 fresh eggs

* Spices: coriander, caraway, ground red pepper (1 teaspoon of each)

* ½ tablespoon of salt

# The steps

## For the blue crab balls

1. Finely chop the parsley, dill, and onion

2. Mix all the ingredients in a blender

3. Form balls and place them in the couscous sauce halfway through cooking

## For the couscous

1. In the couscous steamer, pour olive oil and fry the green chili peppers in the oil

2. Add tomato paste, a bit of water, garlic, salt, and spices (red pepper powder, coriander, and caraway)

3. Add the remaining water, sliced onion, diced pumpkin, and soaked chickpeas

4. At the beginning of boiling, drizzle the couscous and let it steam

5. After 10 minutes, add the balls to the sauce

6. Allow it to cook for 20 to 30 minutes

7. Transfer the couscous to a large container, add the sauce, and mix gently

8. Peel and cut the potatoes, then sauté them in a pan

9. Prepare hard-boiled eggs: cook for 9 minutes in boiling water

10. Arrange the couscous with vegetables, balls, hard-boiled eggs, chili peppers, and potatoes
Notes and comments

<figure><img src="image_132.png" /></figure>

<figure><img src="image_133.png" /></figure>
<figure><img src="image_134.png" /><figcaption>Barley
Couscous
"Malthouth"
with
Blue Crabs</figcaption></figure>
Barley
Couscous
"Malthouth"
with
Blue Crabs

by Rim Chaari

<figure><img src="image_135.png" /></figure>

<figure><img src="image_136.png" /></figure>

6 people

<figure><img src="image_137.png" /></figure>

20 minutes

<figure><img src="image_138.png" /></figure>

60 minutes
## Ingredients

* 250 g barley couscous ("malthouth")

* 4 medium-sized blue crabs (1 kg)

* 4 small onions

* 3 tomatoes

* 2 tablespoons of double concentrated tomato paste

* 2 green bell peppers

* 100 g soaked chickpeas

* 2 teaspoons of garlic powder

* Salt and spices (pepper, ground red pepper, Harissa, turmeric, cumin)

* 1 large potato

* ½ bunch of parsley

* 3 pieces of melted cheese

* 250 g blue crab meat

* Salt, turmeric, and pepper

* Breadcrumbs

* 1 fresh egg

* Frying oil

## The steps

### For the sauce

1. Clean the crabs, remove the claws, and keep the abdomens for the couscous

2. Slice the onion and sauté it with the concentrated tomato paste, diced fresh tomatoes, garlic, salt, and spices

3. Add the chickpeas and 1 liter of warm water

4. Let it simmer for 30 minutes

5. Meanwhile, salt the green peppers and sauté them in oil

### For the blue crab claws

1. Sauté sliced onions with blue crab meat (250 g), salt, pepper, and turmeric in a drizzle of olive oil

2. Mix with boiled and mashed potatoes, egg, and chopped parsley

3. Coat the crab claws with the stuffing and breadcrumbs, then fry them in frying oil

### For the couscous

1. In a bowl, pour 500 ml of warm water over the barley couscous and let it rest until the water is absorbed

2. Steam for 30 minutes in the couscous steamer

3. Once cooked, transfer to a container and drizzle with the sauce while stirring

4. Plate it, decorate with chickpeas, green peppers, crabs cooked in the sauce, and breaded claws
Notes and comments

<figure><img src="image_139.png" /></figure>

<figure><img src="image_140.png" /></figure>
<figure><img src="image_141.png" /><figcaption>Barley
Couscous
"Malthouth"
with Stuffed
Vegetables and
Blue Crabs</figcaption></figure>
Barley
Couscous
"Malthouth"
with Stuffed
Vegetables and
Blue Crabs

by Amel Hmani

<figure><img src="image_142.png" /></figure>

<figure><img src="image_143.png" /></figure>

6 people

<figure><img src="image_144.png" /></figure>

45 minutes

<figure><img src="image_145.png" /></figure>

60 minutes
## Ingredients

### For the couscous

* 250 g barley couscous

* 1 onion

* 100 ml olive oil

* 2 tablespoons of double concentrated tomato paste

* 100 g soaked chickpeas

* 100 g raisins

* 3 cloves of garlic

* 4 green chili peppers

* Spices (coriander, caraway, pepper, turmeric, ground red pepper)

* Frying oil

### For the stuffed vegetables

* 250 g blue crab meat

* 2 medium potatoes

* 2 medium zucchinis

* 1 bunch of parsley

* 1 bunch of Swiss chard

* 100 g rice

* 1 fresh egg

* 2 cloves of garlic

* Spices (coriander, caraway, pepper, turmeric, ground red pepper)

* 2 tablespoons of olive oil

## The steps

### For the couscous

1. Slice the onion and sauté it in oil with double concentrated tomato paste, garlic, salt, and spices

2. Add soaked chickpeas and water, and let it simmer for a few minutes

3. Steam the 'malthouth' barley couscous in the couscous steamer

4. Meanwhile, salt 3 green chili peppers and fry them in frying oil

### For the stuffed vegetables

1. For the stuffing, chop parsley, Swiss chard, and onion

2. Mix with spices, garlic, rice, blue crab meat, olive oil, and egg

3. Wash, peel, and cut the zucchinis in half widthwise

4. Hollow out the zucchinis and fill them with a third of the stuffing

5. Fill the crab shells with a third of the stuffing

6. Form balls with the remaining stuffing and fry them

7. Put the stuffed zucchinis and crab shells in the sauce

8. Let it cook for about 30 minutes and add a green chili pepper at the end

9. Once cooked, transfer the 'malthouth' to a container and drizzle with the sauce while stirring to homogenize

10. Serve the barley couscous and decorate with chili peppers, balls, stuffed vegetables, and crab shells
Notes and comments

<figure><img src="image_146.png" /></figure>

<figure><img src="image_147.png" /></figure>
<figure><img src="image_148.png" /><figcaption>Barley
Couscous
"Malthouth"
with
Blue Crabs</figcaption></figure>
Barley
Couscous
"Malthouth"
with
Blue Crabs

by Taysir Megdich

<figure><img src="image_149.png" /></figure>

<figure><img src="image_150.png" /></figure>

6 people

<figure><img src="image_151.png" /></figure>

30 minutes

<figure><img src="image_152.png" /></figure>

60 minutes
## Ingredients

* Barley couscous

* 2 blue crabs (approximately 500 g)

* 2 green chili peppers

* A handful of soaked fava beans and chickpeas

* 1 slice of pumpkin (250 g)

* 1 potato

* 2 carrots

* 2 onions

* 2 garlic cloves

* Salt

* 2 tablespoons of ground red pepper

* Spices (coriander, caraway, turmeric, pepper)

* 100 ml olive oil

* 2 tablespoons of tomato paste

* Breadcrumbs

## The steps

### For the couscous

1. Slice the onion and sauté it with tomato paste, garlic, salt, and spices

2. Add chickpeas, fava beans, peeled carrots, cover with water, and let it simmer

3. Steam the "malthouse" barley couscous for 20 to 30 minutes

4. Once cooked, transfer to a container, drizzle with the sauce, let it rest for 5 minutes, and mix

5. Serve the couscous with vegetables, blue crabs, fried chili peppers, and breaded crab meatballs

### For the blue crab meatballs

1. Wash and peel the potatoes, then cook them in water

2. Wash and finely chop the parsley

3. Steam the blue crabs for 15 to 20 minutes

4. Shell the crabs to extract the meat

5. Mix all the ingredients, form balls, coat them with breadcrumbs, and fry in oil
Notes and comments

<figure><img src="image_153.png" /></figure>

<figure><img src="image_154.png" /></figure>
<figure><img src="image_155.png" /><figcaption>Barley
Couscous
with
Blue Crabs</figcaption></figure>
# Barley Couscous with Blue Crabs

by Mabrouka Saida

<figure><img src="image_156.png" /></figure>

<figure><img src="image_157.png" /></figure>

6 people

<figure><img src="image_158.png" /></figure>

20 minutes

<figure><img src="image_159.png" /></figure>

45 minutes
## Ingredients

* 250 g barley couscous ('malthouth')

* 3 blue crabs (750 g)

* 2 small onions

* 4 tablespoons of double concentrated tomato paste

* 2 green bell peppers

* 2 garlic cloves

* Salt and spices (ground red pepper, turmeric, coriander, and caraway)

* 1 large potato

## The steps

1. Clean the blue crabs with water

2. Fry the green chili peppers in olive oil at the bottom of the couscous steamer

3. Slice the onion and sauté it with the tomato paste in the olive oil used for frying the green chili peppers

4. Add garlic, salt, spices, and 1 liter of warm water

5. Let it simmer for 15 minutes and add the blue crabs

6. In a bowl, pour 500 ml of water over the barley couscous and let it sit until the water is absorbed

7. Steam for 30 minutes in the couscous steamer

8. Once cooked, transfer the couscous to a container and drizzle with the sauce while stirring

9. Serve and decorate with the green chili peppers, crabs, and potatoes
Notes and comments

<figure><img src="image_160.png" /></figure>

<figure><img src="image_161.png" /></figure>
<figure><img src="image_162.png" /><figcaption>Barley
Couscous
"Malthouth"
with
Blue Crabs</figcaption></figure>
Barley
Couscous
"Malthouth"
with
Blue Crabs

by Kmar Souissi

<figure><img src="image_163.png" /></figure>

<figure><img src="image_164.png" /></figure>

6 people

<figure><img src="image_165.png" /></figure>

20 minutes

<figure><img src="image_166.png" /></figure>

45 minutes
## Ingredients

* 250 g barley couscous known as "malthouth"

* 4 large crabs (approximately 1 kg)

* 1 onion

* 3 tablespoons of double concentrated tomato paste

* 2 green chili peppers

* 2 garlic cloves

* Salt and spices (ground red pepper, turmeric, coriander, caraway, cumin)

* 50 g of Harissa

* 1 potato

* A piece of squash (approximately 250 g)

* 100 ml olive oil

## The steps

1. Clean the crabs, boil them for 15 to 20 minutes, and drain

2. Season the crabs with cumin, coriander, caraway, pepper, and garlic

3. Mix and sauté everything in olive oil

4. Remove the crabs and reserve the olive oil

5. Slice the onion and sauté it with the green chili peppers in olive oil

6. Remove the fried chili peppers

7. Add double concentrated tomato paste, ground red pepper, Harissa, garlic, salt, and spices to the mixture

8. Add 1.5 liters of water, potatoes, and squash cut into pieces, and let it simmer for a few minutes

9. Steam the "malthouth" barley couscous in the couscous steamer

10. Let it cook for about 30 minutes

11. Once cooked, transfer the "malthouth" barley couscous to a container and drizzle with the olive oil from the blue crabs, then with the sauce while stirring

12. Serve the barley couscous and decorate with the chili peppers, vegetables, and crabs
Notes and comments

<figure><img src="image_167.png" /></figure>

<figure><img src="image_168.png" /></figure>
<figure><img src="image_169.png" /><figcaption>Tunisian
Vermicelli
Soup "Hlelim"
with
Blue Crabs</figcaption></figure>
Tunisian
Vermicelli
Soup "Hlelim"
with
Blue Crabs

by Malika Arouss

<figure><img src="image_170.png" /></figure>

<figure><img src="image_171.png" /></figure>

6 people

<figure><img src="image_172.png" /></figure>

10 minutes

<figure><img src="image_173.png" /></figure>

40 minutes
## Ingredients

* 3 fresh tomatoes

* 2 medium onions

* 2 blue crabs (approximately 500 g)

* 2 tablespoons of double concentrated tomato paste

* 100 g of fresh Hlelim (vermicelli)

* 1 tablespoon of flour

* 1 potato

* Spices: turmeric, pepper, cumin, garlic

* Red pepper powder

* Olive oil

## The steps

1. In a pot, sauté the onions and fresh tomatoes, chopped into small pieces, along with the whole crabs in a drizzle of olive oil

2. Add the double concentrated tomato paste, red pepper powder, spices, and a little water

3. Let it simmer for a while, then add water to cover and let it cook over medium heat for a few minutes

4. Add the Hlelim vermicelli and the potato, cut into small cubes

5. Let it cook for 20 minutes and, at the end, add a tablespoon of flour

6. Stir until the soup thickens

7. Serve hot
Notes and comments

<figure><img src="image_174.png" /></figure>

<figure><img src="image_175.png" /></figure>
Blue crabs
and balls

<figure><img src="image_176.png" /></figure>
Blue crabs
and balls

by Faiza Ben Amor

<figure><img src="image_177.png" /></figure>

<figure><img src="image_178.png" /></figure>

6 people

<figure><img src="image_179.png" /></figure>

15 minutes

<figure><img src="image_180.png" /></figure>

30 minutes
## Ingredients

* 3 large blue crabs (approximately 700 g)

* 200 g of crab meat

* A few sprigs of dill

* ¼ bunch of parsley

* Mashed potatoes

* 1 onion

* 2 fresh eggs

* Pitted olives

* A few Cayenne peppers

* Breadcrumbs

* Flour

* Harissa and spices (coriander, caraway, pepper)

## The steps

### For boiled crabs

1. Boil the whole crabs in salted and spiced water (salt, turmeric, Harissa) for 15 to 20 minutes and set aside

### For blue crab balls

1. Slice the onion, dill, and parsley

2. Mix all the ingredients with the crab meat in a bowl

3. Form balls

4. Coat the balls in flour

5. Dip them in beaten eggs, then in breadcrumbs

6. Fry the balls in olive oil

7. Arrange the dish with the whole crabs decorated with pitted olives and pieces of salted Cayenne peppers, and add the balls
Notes and comments

<figure><img src="image_181.png" /></figure>

<figure><img src="image_182.png" /></figure>
<figure><img src="image_183.png" /><figcaption>Pasta with
kebab and
stuffed squid
with
blue crabs</figcaption></figure>
Pasta with
kebab and
stuffed squid
with
blue crabs

By Nabiha Megdich

<figure><img src="image_184.png" /></figure>

<figure><img src="image_185.png" /></figure>

6 people

<figure><img src="image_186.png" /></figure>

40 minutes

<figure><img src="image_187.png" /></figure>

45 minutes
# Ingredients

## For the stuffed squids

* 2 medium-sized squids, cleaned and gutted

* 250 g of blue crab meat

* 1 onion

* ½ bunch of parsley

* 1 fresh egg

* Spices (turmeric, coriander, caraway, pepper)

## For the blue crab kebab

* 250 g of blue crab meat

* 1 onion

* ½ bunch of parsley

* Spices (turmeric, coriander, caraway, pepper)

* 4 green chili peppers

* Salt

* Olive oil

## For the pasta

* 500 g of pasta

* 2 medium blue crabs (400 g)

* 500 g of fresh tomatoes, diced

* Spices (turmeric, coriander, caraway, pepper)

* Garlic

* Salt

* Olive oil

# The steps

## For the stuffed squids

1. Clean, gut, trim, and rinse the squids

2. Slice the onion and parsley

3. Mix crab meat with parsley, onion, egg, and spices

4. Stuff the squids

## For the blue crab kebab

1. In a pan, sauté crab meat with spices, salt, onion, and parsley in a drizzle of olive oil

2. Coat crab claws with the stuffing and breadcrumbs, then fry in oil

## For the pasta

1. In a pot, add a drizzle of olive oil, fresh diced tomatoes, green chili peppers, garlic, salt, and spices

2. Pour in water until covered, simmer over medium heat, then add whole crabs and stuffed squids

3. Cook the pasta separately in boiling water

4. Drain and add the sauce, then mix

5. Plate the pasta, garnishing with fried chili peppers, sliced stuffed squids, and blue crab kebab
Notes and comments

<figure><img src="image_188.png" /></figure>

<figure><img src="image_189.png" /></figure>
Blue crab and
salted small
salad

<figure><img src="image_190.png" /></figure>
Blue crab and
salted small
salad

by Nejia Ben Ouicha

<figure><img src="image_191.png" /></figure>

<figure><img src="image_192.png" /></figure>

6 people

<figure><img src="image_193.png" /></figure>

60 minutes

<figure><img src="image_194.png" /></figure>

45 minutes
## Ingredients

### For the salad

- 1 red cabbage

- 1 onion

- 2 hard-boiled eggs

- 100g Edam cheese

- 200g blue crab meat

- Some parsley leaves

- Salt and pepper

### For the savory treats

- 6 phyllo pastry sheets

- 100g crab meat

- 2 potatoes

- 100g Edam cheese

- 100g grated Gruyère cheese

- 2 onions

- Breadcrumbs

- Mayonnaise

- 7 fresh eggs

- 1 tablespoon sugar

- 120g egg whites

- 120g flour

- Harissa

- Pitted olives

- 1 tablespoon sour cream

- Frying oil

- Olive oil

- Salt and pepper

## The steps

### For the salad

1. Using a grater, grate the red cabbage, onion, Edam cheese, and hard-boiled eggs

2. Layer the ingredients in a round mold, spreading mayonnaise between the layers

3. Cover with plastic wrap and refrigerate for 5 to 6 hours before serving

### Preparation of savory treats

#### Blue crab phyllo pastries

1. Peel the potatoes, cut them into pieces, and cook them in salted water. Mash them into a puree and set aside

2. Sauté the blue crab meat and a finely chopped onion in a pan with a bit of olive oil, salt, and pepper

3. In a bowl, mix the blue crab meat, onion, and the previously prepared mashed potatoes with a little salt and pepper, and a whole egg

4. Cut a phyllo pastry sheet in half and place the mixture on one of the halves. Roll the sheet around the filling to give it a finger-like shape

5. Brown the phyllo pastries in a pan of frying oil, alternating the sides
### Savory blue crab sponge cake

1. Preheat the oven to 200°C

2. Beat the egg whites with a pinch of salt until stiff peaks form

3. In a bowl, whisk 6 whole eggs with sugar using a mixer for 15 minutes

4. Add 1 tablespoon of olive oil and sour cream to the mixture

5. Then add the sifted flour and gently fold in with a spatula, making slow, upward movements

6. Carefully incorporate the beaten egg whites into the mixture and gently fold with a spatula

7. Spread the mixture on a baking sheet lined with parchment paper

8. Bake for 10 to 15 minutes at 150°C and let it cool

9. Prepare the filling by sautéing the crab meat in olive oil with salt and pepper

10. Cut the sponge cake in half and spread the filling on one of the halves

11. Place the second slice of the sponge cake on top and spread the remaining filling

12. Cut the filled sponge cake into squares

13. Decorate with fresh cheese (or mayonnaise) mixed with harissa using a piping bag and pitted olives

### Breaded crab claws

1. Dip each crab claw into a bowl with the 2 beaten eggs, then into the breadcrumbs, and fry in oil

**The final touch** | Arrange the dish with the salad in the center of the plate and the savory treats around it

## The folding of the phyllo pastries (brik) into finger shapes

<figure><img src="image_195.png" /></figure>

<figure><img src="image_196.png" /></figure>

<figure><img src="image_197.png" /></figure>

Roll

<figure><img src="image_198.png" /></figure>
<figure><img src="image_199.png" /><figcaption>Southern Tunisian "Mtabga" Galette with Blue Crabs</figcaption></figure>
Southern Tunisian "Mtabga" Galette with Blue Crabs

by Houda Soula

<figure><img src="image_200.png" /></figure>

<figure><img src="image_201.png" /></figure>

6 people

<figure><img src="image_202.png" /></figure>

60 minutes

<figure><img src="image_203.png" /></figure>

20 minutes
## Ingredients

### For the dough

- 400g fine semolina

- 100g flour

- 2 tablespoons olive oil

- A pinch of salt

- A pinch of sugar

- Warm water

### For the filling

- 3 onions

- 200g blue crab meat

- 1 tablespoon double concentrated tomato paste

- Garlic, salt, harissa

- Spices (turmeric, coriander, caraway, pepper)

## The steps

### For the dough

1. Mix the semolina, flour, salt, and sugar. Gradually add warm water and knead until a homogeneous and elastic dough forms

2. Cover and let it rest for 1 hour

### For the filling

1. In olive oil, sauté finely chopped onions and minced garlic until golden

2. Add the tomato paste, spices, harissa, and let it simmer for 5 to 10 minutes, stirring regularly

3. Then add the crab meat and pepper, and let it simmer for 5 minutes

4. For shaping, divide the dough into 6 portions, flatten each portion with olive oil into a disc of approximately 20 cm in diameter

5. Place the filling on one half of the dough and fold it over the other half

6. Cook on both sides in a well-heated, oiled pan
Notes and comments

<figure><img src="image_204.png" /></figure>

<figure><img src="image_205.png" /></figure>

<figure><img src="image_206.png" /></figure>
<figure><img src="image_207.png" /><figcaption>Blue crabs and stuffed eggs</figcaption></figure>
Blue crabs and
stuffed eggs

by Sourour Hadhri

<figure><img src="image_208.png" /></figure>

<figure><img src="image_209.png" /></figure>

6 people

<figure><img src="image_210.png" /></figure>

40 minutes

<figure><img src="image_211.png" /></figure>

20 minutes
## Ingredients

### For the stuffed crabs

* 10 medium-sized crabs (1.5 kg)

* 2 onions

* ½ bunch of parsley

* ½ zucchini

* ½ eggplant

* 1 brick of heavy cream

* 100g grated Gruyère cheese

* Spices (cumin, turmeric, coriander, thyme)

* Breadcrumbs

* 2 cloves of garlic

* 5 tablespoons olive oil

### For the stuffed eggs

* 1 bunch of Swiss chard

* 1 bunch of parsley

* 1 bunch of dill

* 250g fine semolina

* 200g pre-cooked blue crab meat

* 8 hard-boiled eggs

* 1 teaspoon mayonnaise

* 1 teaspoon mustard

* 2 tablespoons cream cheese

* Some cherry tomatoes (for decoration)

* 50g Edam cheese

## The steps

### For the stuffed crabs

1. Shell the previously boiled crabs for 15 to 20 minutes, retrieve the meat and shells

2. Cut the zucchini and eggplant into small dice

3. Slice the onion

4. In a pan, sauté the crab meat and vegetables in olive oil

5. Mix in a bowl the sautéed vegetables and crab meat with grated cheese and heavy cream

6. Stuff the crab shells with the filling

7. Coat everything with breadcrumbs

8. Bake for 15 minutes at 180°C

### For the stuffed eggs

1. Cut the hard-boiled eggs in half lengthwise

2. Remove the egg yolks and crush them with a fork

3. In a bowl, mix the egg yolks, crumbled crab meat, mayonnaise, mustard, and cream cheese

4. Fill the egg whites in the style of deviled eggs

5. Decorate with cherry tomatoes and diced Edam cheese
Notes and comments

<figure><img src="image_212.png" /></figure>

<figure><img src="image_213.png" /></figure>
<figure><img src="image_214.png" /><figcaption>Stuffed Blue
Crabs and
Crab Bread</figcaption></figure>
# Stuffed Blue Crabs and Crab Bread

by Sirine Essghaeir

<figure><img src="image_215.png" /></figure>

<figure><img src="image_216.png" /></figure>

6 people

<figure><img src="image_217.png" /></figure>

60 minutes

<figure><img src="image_218.png" /></figure>

30 minutes
# Ingredients

## For the stuffed crabs

* 4 medium-sized crabs (approximately 600g)

* 2 tablespoons of thick cream

* 2 cloves of garlic

* A drizzle of olive oil

* Salt and pepper

## For the crab bread

* Blue crab meat (approximately 200g)

* 300g flour

* 1 fresh egg

* Cream cheese

* Baker's yeast

* 30cl milk

* Salt and sugar (a pinch each)

* Olive oil

# The steps

## For the stuffed crabs

1. Boil the crabs in boiling water for 15 to 20 minutes, shell them, and retrieve the meat and shells

2. In a pan, sauté crab meat, garlic, thick cream, salt, and pepper in olive oil

3. Fill the crab shells with the stuffing

## For the crab bread

1. In a bowl, mix flour, egg, yeast, milk, salt, and sugar with a little warm water

2. Knead until you get a homogeneous and elastic dough

3. Cover and let it rest for 1 hour

4. Meanwhile, sauté blue crab meat in olive oil in a pan

5. Divide the dough into small balls and flatten them

6. Place the blue crab meat in the center of the dough and close the dough to form a ball

7. Let it rest for 15 minutes

8. Brush the stuffed bread with the beaten egg and bake for 15 minutes at 180°C
Notes and comments

<figure><img src="image_219.png" /></figure>

<figure><img src="image_220.png" /></figure>
<figure><img src="image_221.png" /><figcaption>Blue Crab
Fritters</figcaption></figure>
Blue Crab
Fritters

by Rawdha Souissi

<figure><img src="image_222.png" /></figure>

<figure><img src="image_223.png" /></figure>

6 people

<figure><img src="image_224.png" /></figure>

30 minutes

<figure><img src="image_225.png" /></figure>

20 minutes
## Ingredients

* 3 large crabs (750g)

* 2 eggs

* 100g flour

* 100g fine semolina

* Salt, pepper

* Dried mint, thyme, and rosemary (a pinch of each)

* 1 teaspoon mayonnaise

* 1 tablespoon cream cheese

* A handful of pine nuts for decoration (optional)

* Frying oil

* Warm water

## The steps

1. Cook the crabs in water for 15 to 20 minutes

2. Shell the crabs and let them drain

3. In a bowl, mix flour, semolina, eggs, mint, thyme, and rosemary with warm water. Season with salt and pepper

4. Stir until you get a smooth batter

5. Shape into small balls and flatten them slightly

6. Heat a shallow layer of frying oil in a pan

7. Fry the balls, turning them regularly

8. Remove excess oil on absorbent paper

9. Mix mayonnaise and cream cheese

10. Place the mixture with pine nuts on the fritters

**Final touch** | Arrange the dish and decorate with chili peppers, tomatoes, and lemon slices
Notes and comments

<figure><img src="image_226.png" /></figure>

<figure><img src="image_227.png" /></figure>
<figure><img src="image_228.png" /><figcaption>Soup, Swiss Roll, and Savory Domes with Blue Crabs</figcaption></figure>
Soup, Swiss
Roll, and
Savory Domes
with
Blue Crabs

by Ahlem Saad

<figure><img src="image_229.png" /></figure>

<figure><img src="image_230.png" /></figure>

<figure><img src="image_231.png" /></figure>

6 people

<figure><img src="image_232.png" /></figure>

40 minutes

<figure><img src="image_233.png" /></figure>

60 minutes
# Ingredients

## For the soup

* 1 onion

* 2 fresh tomatoes

* 2 medium blue crabs (300g)

* 250g barley semolina

* 1 clove of garlic

* Cumin

* 2 tablespoons olive oil

* Dried chili

* Some celery leaves

## For the Swiss roll and blue crab

* 200g crab meat

* 4 medium-sized carrots

* 4 eggs

* 4 tablespoons of flour

* ½ teaspoon baking powder

* Salt

* 500g ricotta

* 250g spinach

* 100g grated Gruyère cheese

* 2 cloves of garlic

* Turmeric and cumin

## For the savory domes with blue crab

* 250g flour

* 125g butter

* Salt

* 200g crab meat

* 100g cream cheese

* 250g pre-cooked chopped spinach

# The steps

## For the soup

1. Slice the onion and sauté it with the crabs in a drizzle of olive oil

2. Add the spices, 1 crushed garlic clove, dried chili, and crushed fresh tomatoes

3. Let it simmer over low heat for a few minutes, then add ground red chili and enough water

4. Remove the crabs from the mixture and shell them

5. Add barley semolina or "tchich" and let it cook, stirring regularly

6. Finally, add celery leaves and crab meat

7. Serve hot with lemon slices
<figure><img src="image_234.png" /></figure>

## For the Swiss roll

### For the crab filling

1. Sauté two sliced onions, crab meat, and two chopped garlic cloves in a drizzle of olive oil

2. Add salt and spices (turmeric, cumin)

3. Let it cool, then add ricotta, grated Gruyère, and spinach

### For the Swiss roll dough

1. Preheat the oven to 180°C

2. Peel the carrots, cut them into pieces, and cook them in a pot of water until tender. Drain and mash them into a puree

3. In a blender, mix the carrot puree, eggs, salt, flour, and baking powder

4. Pour the mixture onto a baking sheet lined with parchment paper

5. Bake for 15 minutes at 180°C

## Assembly of the Swiss roll

1. Once out of the oven, flip the dough, remove the parchment paper

2. On this side, spread the filling and roll

3. Let it cool for half an hour

4. Cut the roll into slices and serve

## For the savory domes with blue crab

1. For the shortcrust pastry, mix the flour and salt in a bowl

2. Add the butter and incorporate it into the flour, kneading

3. Quickly incorporate a little water to bind the dough

4. Roll out and cut according to the shape of the dome-shaped molds

5. For the filling, mix blue crab meat, cream cheese, salt, and spinach

6. Place the filling in the dome-shaped molds and cover with the shortcrust pastry discs

7. Bake at 180°C for 30 minutes, then unmold and serve
<figure><img src="image_235.png" /><figcaption>Blue Crab
Lasagna</figcaption></figure>
Blue Crab
Lasagna

by Salma Hdidar

<figure><img src="image_236.png" /></figure>

<figure><img src="image_237.png" /></figure>

6 people

<figure><img src="image_238.png" /></figure>

30 minutes

<figure><img src="image_239.png" /></figure>

60 minutes
## Ingredients

* 4 medium-sized blue crabs (about 600g)

* 25g butter

* 25g flour

* 250ml milk

* 5 fresh tomatoes

* 500g lasagna noodles

* 200g grated mozzarella

* Some basil leaves

* A drizzle of olive oil

* Salt and pepper

* 6 cloves of garlic

## The steps

1. Clean the crabs and cook them in boiling water for 15 to 20 minutes, then shell them

### For the béchamel sauce

1. In a saucepan over low heat, melt the butter with the flour

2. Gradually whisk in the milk until a smooth sauce is obtained

3. Season with salt and pepper

### For the tomato sauce

1. Peel the tomatoes, dice them, and remove the seeds

2. In a pan, sauté the tomatoes and garlic cloves in olive oil

3. Let it cook over low heat for a few minutes

4. Season with salt and pepper to taste

### For assembling the lasagna

1. Butter a dish and layer it with béchamel, then a layer of lasagna noodles, a layer of tomato sauce, blue crab meat, and grated mozzarella

2. Repeat the process until all the ingredients are used, finishing with a layer of béchamel and grated mozzarella

3. Bake at 165°C (325°F) for 30 minutes

4. Let it cool, then serve
Notes and comments

<figure><img src="image_240.png" /></figure>

<figure><img src="image_241.png" /></figure>

<figure><img src="image_242.png" /></figure>
<figure><img src="image_243.png" /><figcaption>Blue Crab Lasagna with Salad</figcaption></figure>
Blue Crab
Lasagna with
Salad

by Wafa Battikh

<figure><img src="image_244.png" /></figure>

<figure><img src="image_245.png" /></figure>

6 people

<figure><img src="image_246.png" /></figure>

40 minutes

<figure><img src="image_247.png" /></figure>

60 minutes
# Ingredients

## For the lasagna

* 4 medium-sized crabs (600 g)

* 500 g of tomato sauce

* 2 carrots

* 1 tablespoon of harissa

* 2 tablespoons of butter

* 2 tablespoons of flour

* 500 ml of milk

* 200 g of grated mozzarella

* Spices: coriander, turmeric, pepper, nutmeg

* 5 cloves of garlic, salt

* 2 portions of melted cheese

* A drizzle of olive oil

* 1 tablespoon of tomato paste

## For the salad

* 200 g of crab meat

* 2 carrots

* 2 cucumbers

* 2 fresh tomatoes

* 1 green chili

* 1 lettuce

* A handful of walnuts

* 2 tablespoons of olive oil

* ½ lemon

* Salt and pepper

# The steps

1. Wash the crabs, and boil them for 15 minutes in water, then shell them

## For the béchamel sauce

1. Melt the butter with the flour in a saucepan.

2. Gradually whisk in the milk until a smooth sauce is obtained.

3. Add the cheese.

4. Season with salt, pepper, and nutmeg

## For the tomato sauce

1. Wash, peel, and grate the carrots

2. In a pan, sauté the tomato sauce, tomato paste, garlic, harissa, and grated carrots in olive oil

3. Season with salt, spices (coriander and turmeric), then add the crab meat

4. Simmer over low heat

## For assembling the lasagna

1. Place a layer of béchamel, then a layer of lasagna, and another layer of tomato sauce

2. Repeat the process until all ingredients are used, finishing with béchamel and grated mozzarella

3. Bake at 200°C for 30 minutes

## For the salad

1. Wash the vegetables

2. Peel and grate the carrots

3. Dice the green chili, cucumbers, and tomatoes into small pieces

4. Prepare a vinaigrette (lemon, olive oil, salt, and pepper) and mix with the vegetables in a salad bowl

5. Arrange on a plate on lettuce leaves

6. Decorate with crab meat and walnut kernels
Notes and comments

<figure><img src="image_248.png" /></figure>

<figure><img src="image_249.png" /></figure>

<figure><img src="image_250.png" /></figure>
<figure><img src="image_251.png" /><figcaption>Stuffed Pasta
and Peppers
with
Blue Crabs</figcaption></figure>
# Stuffed Pasta and Peppers with Blue Crabs

by Neziha Saida

<figure><img src="image_252.png" /></figure>

<figure><img src="image_253.png" /></figure>

6 people

<figure><img src="image_254.png" /></figure>

30 minutes

<figure><img src="image_255.png" /></figure>

45 minutes
# Ingredients

## For the pasta

* 4 tablespoons of double concentrated tomato paste

* 4 medium-sized blue crabs (600 g)

* 2 cloves of garlic

* Salt, red chili powder

* Spices (coriander, caraway, turmeric)

* 4 tablespoons of olive oil

## For the stuffed peppers

* 4 green bell peppers

* ½ bunch of parsley

* 200 g of crab meat

* 1 onion

* 2 eggs

* Frying oil

# The steps

## For the pasta

1. In a large pot, combine the crabs, crushed garlic cloves, salt, spices, tomato paste, red chili powder, and olive oil

2. Simmer for a few minutes, then add enough water to cover

3. Let it cook for 45 minutes, stirring regularly. The sauce should be thick

4. Cook the pasta in boiling salted water and drain

5. Once the sauce is ready, mix it with the pasta

## For the stuffed peppers

1. Slice the onion and parsley

2. In a bowl, mix all the ingredients

3. Season, stuff, and fry the green peppers in frying oil

**The final touch** | During plating, in addition to the stuffed crabs and peppers, a special bread with olive crumbs was added for decoration.
Notes and comments

<figure><img src="image_256.png" /></figure>

<figure><img src="image_257.png" /></figure>
Pasta with
blue crab
meatballs, rice
salad, and
breaded blue
crabs

<figure><img src="image_258.png" /></figure>
Pasta with
blue crab
meatballs, rice
salad, and
breaded blue
crabs

by Alya Boussetta

<figure><img src="image_259.png" /></figure>

<figure><img src="image_260.png" /></figure>

6 people

<figure><img src="image_261.png" /></figure>

40 minutes

<figure><img src="image_262.png" /></figure>

45 minutes
## Ingredients

### For the pasta

* 2 tablespoons of double concentrated tomato paste

* 2 medium-sized blue crabs (300 g)

* 4 garlic cloves

* Salt, red chili powder

* Spices (coriander, caraway, turmeric, pepper)

* 4 tablespoons of olive oil

* Water

* Spaghetti

### For the blue crab rice salad

* 200 g of rice

* 1 potato

* 2 medium-sized blue crabs (300 g)

* A drizzle of olive oil

* Salt, pepper, turmeric

### For the breaded blue crabs

* 3 medium-sized blue crabs (450 g)

* 3 eggs

* 200 g of flour

* Frying oil

## The steps

### For the pasta

1. In a pot, sauté the crabs, crushed garlic cloves, salt, spices, tomato paste, and red chili powder in olive oil

2. Add enough water to cover and let the sauce cook for 20 minutes

3. Meanwhile, cook the pasta in boiling salted water, then drain

4. Mix the cooked pasta with the sauce

5. For the blue crab meatballs:

1. In a bowl, season the crab meat with salt and spices

2. Add an egg, mix, and form into meatballs

3. Coat the meatballs in breadcrumbs and fry in hot oil

### For the blue crab rice salad

1. Boil 2 blue crabs for 30 minutes in salted water

2. Drain and save the salted cooking water, then let it cool

3. Shell the crabs

4. Cook the rice for 12 minutes in the cooking water from the blue crabs, then drain and let it cool

5. Cut the potato into small cubes and fry

6. Season and fry the shelled crab meat

7. In a bowl, mix the rice with the potato and crab meat, then serve in the empty crab shells

### For the breaded blue crabs

1. Wash the crabs and cook them for 15 minutes in boiling salted water

2. Drain and let them cool

3. Coat the abdomen of the cooked crabs with beaten eggs and flour, then fry in hot oil
Notes and comments

<figure><img src="image_263.png" /></figure>

<figure><img src="image_264.png" /></figure>
<figure><img src="image_265.png" /><figcaption>Sauce and
Dill Meatballs,
Grilled and
Breaded Blue
Crabs</figcaption></figure>
Sauce and
Dill Meatballs,
Grilled and
Breaded Blue
Crabs

by Intissar Besbes

<figure><img src="image_266.png" /></figure>

<figure><img src="image_267.png" /></figure>

6 people

<figure><img src="image_268.png" /></figure>

40 minutes

<figure><img src="image_269.png" /></figure>

60 minutes
## Ingredients

### For the dill blue crab meatballs

* ½ bunch of Swiss chard

* ½ bunch of parsley

* ½ bunch of dill

* ½ bunch of green onions

* ½ bunch of fresh coriander

* 200 g of medium semolina

* Breadcrumbs

* 2 fresh eggs

* Spices (coriander, caraway, red chili powder, pepper)

* 200 g of crab meat

* 1 teaspoon of Hrouss, a paste made from crushed fresh peppers

* 4 cloves of garlic

* Oil

### For the blue crab sauce

* 3 fresh tomatoes

* 2 onions

* 2 green peppers

* 1 tablespoon of Hrouss

* Salt and spices (coriander, caraway, red chili powder, pepper)

* 1 clove of garlic

* 2 medium-sized crabs (300 g)

### For breaded blue crab

* 4 crabs (600 g)

* Breadcrumbs

* 100 g of flour

* 2 fresh eggs

* 1 teaspoon of Hrouss

* Salt

* Spices (coriander and caraway, red chili powder, pepper)

* Lemons

## The steps

### For the dill blue crab meatballs

1. Wash and chop the parsley, dill, and Swiss chard

2. Steam the crabs for 15 to 20 minutes

3. Shell the crabs

4. Mix all the ingredients with spices, form balls, and fry them in oil

### For the blue crab sauce

1. Peel and slice the onions and garlic

2. Coarsely crush the tomatoes

3. In a pan, heat the oil and sauté the onions and garlic for 5 minutes

4. Add Hrouss, crushed tomatoes, diced green peppers, and crabs

5. Season, add a bit of water to cover, and simmer for 30 minutes over low heat, stirring regularly

### For the breaded and grilled blue crab

1. Marinate the crabs to be grilled in lemon juice and season them

2. Grill half of the crabs in the oven at 180°C for 30 minutes

3. Coat the other half of the crabs to be breaded with beaten eggs, flour, and breadcrumbs, then fry them in oil
Notes and comments

<figure><img src="image_270.png" /></figure>

<figure><img src="image_271.png" /></figure>
Sauce and Blue
Crab Meatballs

<figure><img src="image_272.png" /></figure>
Sauce and Blue
Crab Meatballs

by Hlima Souissi

<figure><img src="image_273.png" /></figure>

<figure><img src="image_274.png" /></figure>

6 people

<figure><img src="image_275.png" /></figure>

40 minutes

<figure><img src="image_276.png" /></figure>

45 minutes
# Ingredients

<figure><img src="image_277.png" /></figure>

## For the meatballs

* 4 blue crabs (800 g)

* ½ bunch of Swiss chard

* ½ bunch of parsley

* ½ bunch of dill

* Some fennel leaves

* 2 onions

* 200 g of blue crab meat

* 2 potatoes

* 100 g fine semolina

* 6 eggs

* Salt and spices (coriander, caraway, pepper)

* Olive oil

## For the tomato sauce

* 2 blue crabs, medium-sized (approximately 300 g)

* 1 can of tomato puree

* Garlic, salt, and spices (coriander and caraway)

# The steps

## For the blue crab meatballs

1. Wash and chop the parsley, dill, Swiss chard, and fennel leaves

2. Slice the onion and sauté it in olive oil with the blue crabs

3. Shell the crabs once cooked (they should be a vibrant red)

4. **For the blue crab meatballs:** Mix parsley, Swiss chard, dill, sliced fennel leaves, semolina, 4 eggs, and blue crab meat in a bowl. Season, shape into balls, and fry in oil

5. **For the potato balls:** Mix parsley, the 2 boiled and mashed potatoes, 2 eggs, and crab meat in a bowl. Season and fry in oil

## For the blue crab sauce

1. In a pan, heat oil, add the tomato puree and blue crabs

2. Season, add a bit of water to cover, and let it simmer for 30 minutes over low heat, stirring regularly

**The final touch |** *Arrange and serve with lemon slices*
Notes and comments

<figure><img src="image_278.png" /></figure>

<figure><img src="image_279.png" /></figure>
<figure><img src="image_280.png" /><figcaption>Barley
"Tchich"
soup and blue
crab Meatballs</figcaption></figure>
Barley
"Tchich"
soup and blue
crab Meatballs

by Fathia Souissi

<figure><img src="image_281.png" /></figure>

<figure><img src="image_282.png" /></figure>

6 people

<figure><img src="image_283.png" /></figure>

30 minutes

<figure><img src="image_284.png" /></figure>

60 minutes
## Ingredients

### For the dill blue crab meatballs

* Some coriander leaves

* Salt and spices (turmeric and pepper)

* 200 g of blue crab meat

* 2 hard-boiled eggs

* 2 fresh eggs

* Breadcrumbs

* ½ bunch of Swiss chard

### For the soup

* 4 large blue crab claws

* 1 onion

* 1 tablespoon of tomato paste

* 200 g of barley soup

* 3 tablespoons of olive oil

* Salt and spices (coriander, caraway, turmeric, pepper)

* 1 liter of hot water

## The steps

### For the dill blue crab meatballs

1. Wash and chop the parsley, dill, and Swiss chard

2. Steam the blue crabs for 12 to 15 minutes

3. Reserve the claws and shell the crabs

4. Mix all the ingredients with spices, form balls, then fry them in oil

### For the soup

1. Slice the onion and sauté it with the crab claws in a splash of olive oil

2. Add the tomato paste, salt, and spices

3. Let it simmer for 5 minutes, then add hot water

4. Add the barley soup and let it simmer for 30 to 45 minutes

5. Towards the end, incorporate some previously prepared meatballs and let it simmer on low heat for approximately 10 minutes
Notes and comments

<figure><img src="image_285.png" /></figure>

<figure><img src="image_286.png" /></figure>
<figure><img src="image_287.png" /><figcaption>## Kerkennian Sauce "Chakhchoukh and Mellita" and Breaded Blue Crab Meatballs</figcaption></figure>
Kerkennian Sauce
"Chakhchoukh
and Mellita" and
Breaded Blue
Crab Meatballs

by Marwa Souissi

<figure><img src="image_288.png" /></figure>

<figure><img src="image_289.png" /></figure>

6 people

<figure><img src="image_290.png" /></figure>

30 minutes

<figure><img src="image_291.png" /></figure>

30 minutes
## Ingredients

### For the Kerkennian sauce "Chakhchoukhet Mellita"

* Olive oil

* 4 green peppers

* 1 tablespoon of tomato paste

* 1 onion

* 3 cloves of garlic

* 1 tablespoon of vinegar

* Some salted Cayenne peppers (6 to 8)

* Salt and spices (red chili powder, turmeric, coriander, caraway, pepper)

### For the blue crab meatballs

* 200 g of blue crab meat

* Salt and spices (turmeric, coriander, caraway)

* 50 g of flour

* 50 g of fine semolina

* 2 eggs

* Breadcrumbs

## The steps

### For the Kerkennian sauce "Chakhchoukhet Mellita"

1. Peel and finely chop the onion and garlic

2. Chop the green peppers

3. In a pan, heat the oil and sauté the chopped peppers, onions, and garlic

4. Add the tomato paste, season, add a bit of water to cover, and let it simmer, stirring occasionally

5. Add a tablespoon of vinegar

6. Decorate with salted Cayenne peppers and serve

### For the blue crab meatballs

1. Mix all the ingredients, add the spices, and form balls

2. Coat with breadcrumbs and fry in oil
Notes and comments

<figure><img src="image_292.png" /></figure>

<figure><img src="image_293.png" /></figure>
Tajine and Brik
with Blue Crabs

<figure><img src="image_294.png" /></figure>
# Tajine and Brik with Blue Crabs

by Fatma Gondech

<figure><img src="image_295.png" /></figure>

<figure><img src="image_296.png" /></figure>

6 people

<figure><img src="image_297.png" /></figure>

30 minutes

<figure><img src="image_298.png" /></figure>

45 minutes
## Ingredients

### For the tajine

* 4 green onions

* 250 g of blue crab meat

* ½ bunch of parsley

* Salt and spices (turmeric, pepper)

* 8 fresh eggs

### For the briks

* 2 potatoes

* 2 onions

* 3 fresh eggs

* Some parsley leaves

* 100 g of blue crab meat

* A drizzle of olive oil

* 6 sheets of brik pastry

## The steps

### For the tajine

1. In an oiled skillet, sauté the green onions and blue crab meat

2. In a bowl, mix the crab meat and onions, chopped parsley, turmeric, salt, and pepper

3. Add the eggs and stir

4. Butter a tajine dish and pour the mixture into it

5. Bake at 220°C for 20 to 30 minutes

### For the briks

1. Boil 2 peeled and diced potatoes

2. Mash them until you get a puree

3. Finely chop the onions and parsley and sauté them in a skillet with the blue crab meat in a drizzle of olive oil

4. In a bowl, mix the potato puree with the onions, parsley, blue crab meat, and eggs. Season with salt and pepper

5. Cut the brik sheets in half

6. Fold the two edges of each half-brik and add the filling

7. Fold the sheet into a finger shape

8. Immediately cook in hot oil over medium heat

9. Repeat the process with the remaining sheets

## The folding of the phyllo pastries (brik) into finger shapes

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Roll

<figure><img src="image_302.png" /></figure>
Notes and comments

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# From invasion to the dish
## Recipes made with blue crabs

In the era of climate change and the increasing number of marine invasive species arriving from all directions in the Mediterranean, it is necessary to take action. In the context of these biological invasions, which are considered the second largest threat to biodiversity loss, the invasion of two species of blue crabs, *Portunus segnis* and *Callinectes sapidus*, represents a real case study in how we approach and manage these invasive species.

These two invasive blue crab species have significant impacts on artisanal fishing (torn nets, mutilated fish, reduced catches, etc.) and result in a loss of local biodiversity.

The main challenge of the invasion of these blue crabs in the Mediterranean is to implement appropriate management measures to mitigate their impacts on ecosystems and socio-economic activities.

One of the measures to control and effectively manage this biological explosion is to target fishing and use them as a marine food resource. This approach involves raising public awareness about the consumption of blue crabs, and especially how to cook them.

It is in this context that this book was created, to raise awareness among the Mediterranean public about the invasion of these species. This cookbook is a sharing of culture, know-how, and a passion for cooking with blue crab.

You will find 30 recipes featuring blue crab that you can make at home!