Creamy Crab Linguine

Name: Creamy Crab Linguine
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 4 shallots, sliced; 50 g butter or chilli, paprika and lime butter; splash of vegetable or rapeseed oil; 150 ml double cream; 1 heaped tbsp crème frâiche; a good glug of white wine; 1 vegetable stock cube ½ fish stock cube (optional); ½ red chilli, chopped; 2 garlic cloves, chopped; 6 spring onions, thinly sliced; small handful of parsley, chopped; 400 g linguine; 300 g fresh white crab meat (or a mixture of white and brown); salt and pepper; 100 g Parmesan, grated; 4 handfuls of rocket salad; 1 lime, zested and then halved

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

This is a lovely way to turn crab into a main meal. You can use white crab meat on its own, or if you prefer a richer flavour use a mixture of white and brown. Either way it’s delicious. If you’ve got any of our chilli, paprika and lime butter, use it to fry off the shallots - we always do!

Ingredients

splash of vegetable or rapeseed oil
50 g butter or chilli, paprika and lime butter</

Europe
United Kingdom
Fish course
Pescatarian
Scotland

Method

Heat the frying pan on a medium heat and add a splash of oil and the butter. Let the butter melt and then stir in the shallots, spring onions, garlic and chilli. Sweat them for around ten minutes until the onions are soft; the longer you cook them the tastier your finished dish will be! Crumble in your stock cubes and cook off until they dissolve into the onions.

Add the white wine, crè