We did not look for these crabs nor for this recipe, it came to us on a Monday morning in Kopraina. This little harbor is known as the old port of Arta with its main features being the historic lighthouse (1893) and its function as a vital maritime gateway.

Our landing place was right next to the most active fishermen in the harbor.

Monday 20th October, they came back from their early morning catch offering us 6 huge blue crabs. We were amazed and decided to challenge ourselves: “spaghetti al granchio blu”, boat-style. It was our first time cooking crab not only on VAGO but in general —and it turned into a delicious, messy, late and memorable lunch.

The “Greek blue crab” isn’t originally Greek at all — it’s the Atlantic blue crab (Callinectes sapidus), an invasive species native to the east coast of the Americas. It likely arrived in the Mediterranean through ballast water from cargo ships, with the first official record in Greece dating back to 1935. Locals sometimes nickname it “Italos” (Italian), echoing a rumor that it was introduced during World War II.

Over the decades, the species has spread across the Aegean and Ionian Seas, thriving especially in the Thermaikos and Vistonikos Gulfs. Its population has exploded due to the absence of natural predators and its highly adaptable nature. While its arrival has caused serious ecological disruptions—competing with native crabs, feeding on fish eggs, and damaging traditional fishing gear—it has also become an unexpected economic and culinary resource.

To manage its population, new fisheries have emerged, turning a problem into an opportunity. In places like Thessaloniki, Blue Crab Festivals now celebrate this once-unwelcome species, promoting it as a sustainable seafood choice. The crabs are praised for their sweet, tender meat, and have become a favorite ingredient in dishes like pasta, risotto, and grilled seafood plates.

1. Once your huge pot starts boiling add salt, carrot, onion, bay leaves, pepper and finally immerse your crabs. As soon as the touch the water you’ll notice how they start changing color: from blue to orange. Let them boil for 12-15 minutes. At some point a foam starts forming on the surface, try to take it away as much as you can (simply with a spoon).

2. Take them out and wait until they get colder.

3. Now comes the real, hans-on, battlefield work. No rules, just looking for meat in every corner. All you find inside the shell and claws. In doubt, taste it and you’ll know what to keep and what to throw back to the sea.

4. For the sauce, heat olive oil, a bit of chili flakes and garlic in a pan (keep the garlic if you like or take it away, depending on your preference). Stir in tomatoes and a half glass of white wine if available (wait until the alcohol evaporates). Add the cleaned crabs, cover and simmer for few minutes

5. In The Meanwhile : Cook your favorite spaghetti in salted water (save a little bit of pasta water that you’ll add to your sauce – too make it creamier).

6. Toss spaghetti into the crab sauce, adjust seasoning, and serve.

Cooking crab on a sailing boat or at home can take long. SO.. Be prepared, you won’t eat in 10′. What really takes time is finding the meat in every corner of the crab. After a while I realized that the best tools were my hands. This dish tastes better when you share it.

Read more about how we found VAGO and how this whole adventure started for us in this Blog Article.

Curious to know more about who we are as human beings? Have a look here The Crew aboard Project-VAGO.