Nick Hook Photography
Crab Linguine
Seafood & pasta - the perfect match!
This delicious recipe, combining sweet crab meat with a touch of warming chilli, has been created by Ben Mack, head chef at The Box Bar & Kitchen in Plymouth - thanks Ben!
Crab Linguine
- 300g Linguine (or any long pasta)
- 15ml Pomace oil
- 80g finely diced shallots
- 50g finely diced red chillies (optional but best with them)
- 100ml white wine
- 200g brown crab butter
- 100g picked white crab meat
- A pinch of chopped parsley
- Squeeze of lime (or lemon) juice
- Season to taste
For the Brown Crab Butter:
- 300g brown crab meat
- 150g butter
- Squeeze of lime juice
- Pinch of salt
In a saucepan, melt the butter and heat gently until it starts to turn brown and nutty. Once it has turned nut brown add the brown crab and use a whisk to break apart the crab meat
Once the crab meat is hot put in a food processor and blitz to emulsify. Season with lime and sea salt and place in the fridge until set.
To make the pasta
Precook your pasta and cool down under cold water, then strain and toss in a little olive oil. Put to one side for later use
Sweat down the shallots and chillies in the pomace oil until just soft on a medium heat, then add the white wine, turn the heat up high and then reduce by half.
Add in the brown crab butter whilst off the stove and use the back of a spoon to break down so it melts down faster.
Once melted (but not split) add in the pasta and toss to coat evenly. Add in the white crab meat and continue to toss until the pasta is hot. If the sauce starts to split, add a splash of cream and toss to re- emulsify
Add parsley and lime juice, season to taste and garnish with coriander or basil leaves. Serve straight away and ENJOY!