Cromer crab from North Norfolk is in season now in the UK. They are not really big crabs but they are the sweetest I’ve ever tasted. Crab pasta recipes often use linguini but I rather like to use generous fat ribbons of pappardelle to contrast with the delicate crabmeat. Capers add a special floral tang to this spicy dish.
Ingredients
140 g pappardelle
2 tsp olive oil
2 tsp grated fresh ginger
1 heaped tsp grated garlic
2 tsp chilli flakes (I used Aleppo chilli)
Zest of 1 lemon
Splash of white wine
2 tbsp capers
1 heaped tbsp chopped dill (plus a little to garnish)
120g crabmeat (use both brown and white meat)
Method
Ingredients
140 g pappardelle
2 tsp olive oil
2 tsp grated fresh ginger
1 heaped tsp grated garlic
2 tsp chilli flakes (I used Aleppo chilli)
Zest of 1 lemon
Splash of white wine
2 tbsp capers
1 heaped tbsp chopped dill (plus a little to garnish)
120g crabmeat (use both brown and white meat)
Method
- Add the pappardelle to a large pan of boiling salted water. Simmer for 15 mins or until the pasta is cooked to your liking.
- Whilst the pasta is cooking, heat the oil in a large frying pan. Add the ginger and garlic. Cook gently for a few minutes and then add the chilli flakes, lemon zest and a splash of white wine.
- Add the capers, dill and crabmeat plus a little of the pasta water. Stir carefully to form a sauce.
- Drain the pasta and add to the sauce. Toss/turn the pasta to coat in the sauce.
- If you have intact crab claw meat, use to garnish.
in Europe? Venezuela?
