Crab and peas with pasta recipe

Date:09-07-2013 07:58:07 read:3

Crab and peas with pasta recipe

You can use any shaped pasta for this summery crab supper.

Crab and peas with pasta  Photo: YUKI SUGIURA
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For a richer dish, add 3 tbsp of cream to the crab before you toss it with the pasta. If you're watching your saturated fats, replace the butter with a further 2 tbsp olive oil. The brown crab meat intensifies the flavour, even if it does make it look 'muddy'

Serves four

150g (5½oz) casareccia or other shaped pasta
100g (3½oz) sugarsnap peas
200g (7oz) fresh or frozen peas (podded weight)
30g (1¼oz) unsalted butter
1 tbsp olive oil
2 cloves garlic, finely sliced
275g (9¾oz) white crab meat
50g (1¾oz) brown crab meat (optional)
generous squeeze of lemon
½ tbsp chopped chives
20g (¾oz) pea shoots

Put the pasta into plenty of boiling, lightly salted water and cook, uncovered, for 15 to 20 minutes, or until tender but still al dente.

Cook the rest of the dish at the last minute. Halve the sugarsnaps along their length so that you can see the peas peeking out. Put these and the peas into a saucepan of boiling water and cook for about four minutes. Meanwhile, heat the butter and oil in a small frying-pan and cook the garlic until it is soft and pale gold. Toss in the crab meat (including the brown meat if you are using it) and briskly heat it. Add salt, pepper and some lemon juice.

Drain the pasta and put it into a warm serving-bowl with the drained peas, the crab with all the juices from the pan, the chives and pea shoots. Toss together gently – don't crush the pea shoots – season again, add another good squeeze of lemon and serve.

    Ever For Health Copy Rights 2013