Quick & Easy Crab Pasta

Quick & Easy Crab Pasta

A taste of the sea, this pasta dish is so quick and easy to make but very delicious. 

Serves 4

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

500g of your favourite spaghetti or linguine, cooked as per packet instructions

3 tbsp olive oil

1 garlic clove, peeled and finely chopped

1 red chilli, de-seeded and finely chopped

2 shallots, peeled and finely chopped

350g pre-prepared crabmeat

100ml white wine

Freshly ground salt and pepper

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

1 lemon, juice only

Method

1.  For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine or spaghetti according to packet instructions, until al dente.

2.  In a large frying pan or wok heat the olive oil.  Add the garlic, chilli and shallots and fry until softened, 2-3 minutes.

3.  Add the crabmeat and cook for a further minute and then add the wine and simmer until most of the alcohol has evaporated, season with salt and pepper.

4.  Drain the pasta, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season with freshly squeezed lemon juice and serve.

Crab Tart with Leeks & Gruyere Cheese

Crab Tart with Leeks & Gruyere Cheese

This absolutely delicious tart can be served as a main or as a brilliant starter.  This is perfect for entertaining and can be made in advance!

Serves 6

Prep time: 15 minutes

Cooking time:  1 hour 5 minutes

Ingredients

1 x 375g pre-rolled short crust pastry

2 eggs

3 egg yolks

150ml double cream

2 tbsp olive oil

2 leeks, finely sliced

4 spring onions, finely sliced

½ tsp cayenne pepper

200g white crabmeat

100g brown crabmeat

80g gruyere cheese

Sea salt & Freshly ground pepper

Preparation method

1.  Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim. 

2.  Preheat the oven to 180°C/Gas mark 4.  Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden.  Remove the paper and the beans, brush the pastry with 1 beaten egg yolk.  Place in the oven for a further 5-10 minutes.  Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.

3.  Meanwhile, whisk the eggs, egg yolks and cream together.

4.  In a large frying pan heat the olive oil and gently fry the leeks and spring onions until softened.  Season with salt, pepper and cayenne pepper, set aside to cool.

5.  Place the leek mix into the egg mix with the crab and cheese, mix well and pour into the cooled tart case.  Place the tart onto a baking sheet and place into the oven for 45 minutes or until the filling is firm.  Serve with salad, Panzanella Salad goes perfectly (click here for the recipe).  Enjoy!

Quick and Easy Crab Pasta

Quick & Easy Crab Pasta

A taste of the sea, this pasta dish is so quick and easy to make but very delicious.  I used cuttlefish ink spaghetti but your favourite pasta will work used as good.

Serves 4

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

500g/17 ½ oz of your favourite spaghetti or linguine, cooked as per packet instructions

3 tbsp olive oil

1 garlic clove, peeled and finely chopped

1 red chilli, de-seeded and finely chopped

2 shallots, peeled and finely chopped

350g/12oz pre-prepared crabmeat

100ml/3 ½ fl oz white wine

Freshly ground salt and pepper

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

1 lemon, juice only

Method

1.  For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine or spaghetti according to packet instructions, until al dente.

2.  In a large frying pan or wok heat the olive oil.  Add the garlic, chilli and shallots and fry until softened, 2-3 minutes.

3.  Add the crabmeat and cook for a further minute and then add the wine and simmer until most of the alcohol has evaporated, season with salt and pepper.

4.  Drain the pasta, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season with freshly squeezed lemon juice and serve.