A velvety crab pasta, where most of the hard work has been done for you – pure perfection! Smooth and savory with zesty lemon, this dish delivers luxurious seafood flavour in every bite. For the grand finale, we’ve added a crunchy chilli crumb that brings the whole dish to life.
Ingredients (serves 2)
Pasta
- 1 cup Seacrest Blue Swimmer Crab Meat (224269)
- 1 cup Anchor Extra Yield Culinary Cream (154979)
- 200g San Remo Spaghetti Pasta No. 5, uncooked (19240)
- ½ cup vegetable stock
- ½ cup parmesan cheese, finely grated
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 2 tbsp Western Star Soft & Natural Easy Spread Butter (122187)
- ½ tbsp olive oil
- juice of ½ a lemon
- sea salt & pepper, to taste
Chilli Crumb
- ⅓ cup panko breadcrumbs
- 1 tbsp Western Star Soft & Natural Easy Spread Butter (122187)
- 1 tsp olive oil
- ¼ tsp chilli flakes
- pinch of sea salt
To serve
- parsley, chopped
Method
1. To make the chilli crumb,
Heat the butter and oil in a frying pan on medium heat. Once bubbly, add the
breadcrumbs, salt and chilli flakes. Continually stir until golden brown and crunchy. Remove from heat and
set aside.
2. For the sauce
Begin the sauce by adding the butter and oil to the same frying pan over medium heat. Add the shallot & garlic and saute until softened. Add the stock, cook for 1 minute, then add the cream. Season with salt & pepper and simmer gently.
3. To cook the pasta
Meanwhile, cook the pasta according to packet directions. Once al dente, turn off the heat.
4. To finish the pasta
Gently stir the crab meat through the sauce and cook for 1 minute. Transfer the cooked pasta into the sauce, along with 1/2 a cup of the pasta water. Stir gently until silky. Add more pasta water as needed, then remove from heat. Stir through the lemon juice and parmesan cheese.
3. To serve
Arrange the pasta into bowls, top with the crumble and parsley. Best enjoyed right away.
