Crab, courgette, chilli and lemon linguine pots

Crab, courgette, chilli and lemon linguine pots

By
From
Little Italy
Serves
12
Photographer
Jacqui Melville

Classic flavours that work so well together. I love to use both brown and white crab meat because they each offer something very different. The crème fraîche and lemon give this a lovely light finish.

Ingredients

Quantity Ingredient
extra-virgin olive oil
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 courgette, cut into very fine strips
200g white crab meat
50g brown crab meat
300g fresh linguine
3 tablespoons creme fraiche
sea salt
freshly ground black pepper
1 lime, finely zested and juiced
small bunch flat-leaf parsley, leaves removed
25g watercress, to garnish

Method

  1. Heat the oil in a sauté pan over a gentle heat and cook the garlic and chilli for a couple of minutes. Add the courgette and cook for 2 minutes, stir in the crab meat until just warmed through, then remove from the heat.
  2. Meanwhile, cook the linguine in boiling salted water until al dente, drain and transfer to a bowl.
  3. Add half the crab mixture to the pasta with the crème fraîche, seasoning and lime juice. Mix well and divide between 12 mini serving bowls or mini pots, twirling the pasta around serving forks. Gently reheat the remaining crab mixture, remove it from the heat and stir through the parsley.
  4. Top each bowl of linguine with a little crab mixture, sprinkle with lime zest and garnish with a sprig of watercress.
Tags:
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party
entertaining
tapas
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