Kirsty Scobie, Fenella Renwick

Creamy Crab Linguine

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Seafood Shack: Food & Tales from Ullapool

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

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