I love eating crab and it really comes into season in May and June so this is the time when I really start to use it in my cooking. I’ve found sourcing crab meat from an online fishmonger is the easiest way to get hold of really fresh produce and it works out a lot cheaper, often I'll do a job lot and get some yummy clams as well. I use Fish for Thought and have found their service to be wonderful, cannot fault them and their fish is delcicious! So on to the food - many crab linguine’s use just the white meat but I find that the brown meat is full of flavour and so I use both for this dish. The quanities I have given serves around 6 people.
Chilli Crab Linguine
600g linguine (I use dried but feel free to use fresh!)
2 TBSP Olive oil
3 garlic cloves, finely chopped
1 red chilli, finely chopped
2 banana shallots, finely chopped
White wine, just a splash!
300g brown crab meat
250g white crab meat
1 lemon – zest of half and juice of whole
Parsley, finely chopped
cook the pasta according to instructions (I like mine slightly al dente), drain the cooking water but reserve a few spoonfuls for the sauce. meanwhile heat the olive oil in a pan and fry off the garlic, shallots and chilli until softened but not browned. add in a splash of white wine, lemon juice and lemon zest and then stir in the brown crab meat. let it warm through and add in the reserved pasta water if it looks a bit too thick. stir the white crab meat in gently and then toss in the pasta. season and add the parsley. serve!