Crab and saffron pasta bake

Crab and saffron pasta bake

By
From
Everyday Seafood
Serves
4

Pasta bakes can be boring, but not this one! It’s a fantastic way of using crab, especially as you include the tasty brown meat. Rice-shaped orzo pasta is particularly good here but other pasta works too (see note). I use the best Cornish crab I can get my mitts on but crab from anywhere is fine, so long as it’s fresh. A shaved fennel and rocket salad tossed with a lemony dressing is a great accompaniment, as it cuts the richness perfectly.

Ingredients

Quantity Ingredient
150g brown crabmeat
200g white crabmeat, picked
300g orzo pasta
200ml Fish stock
150ml milk
300ml double cream
1 teaspoon saffron strands
35g brown breadcrumbs
30g davidstow cheddar, grated

Method

  1. Preheat your oven to 180°C.
  2. Bring a pan of salted water to the boil and add the pasta. Bring back to the boil and cook for 6–7 minutes, then drain. Rinse out the pan, then return the pasta to it. Add the fish stock, milk, cream and saffron. Bring to the boil, stirring all the time.
  3. Add the brown crabmeat to the mixture and immediately turn off the heat. Stir well, then add the white crabmeat. Stir again, then tip the mixture into an oven dish.
  4. Mix the breadcrumbs and grated cheese together and sprinkle over the pasta. Bake for 20–25 minutes until golden and bubbling.

Note

  • You can use any shaped pasta, but you’ll need to adjust the initial cooking time accordingly – the aim is to undercook the pasta by a couple of minutes at this stage.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again