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Creamy Crab Linguine with Scallions

Crab Linguine Recipe
This is an incredible dish visually and to eat. The great thing is that it takes next to no time to produce this and we do the hard and messy work.
INGREDIENTS FOR
1
x tablespoons Cornish brown crab meat
0.5
x tablespoons Cornish white crab meat
1
x spring onions (washed and chopped)
10
g butter
200
g linguine (cooked weight)
45
ml double cream
1
x A big sprinkle of chopped fresh parsley
15
g finely diced onion
1
x Splash of dry white wine
Black pepper and salt
While the pasta is cooking melt the butter on a large pan, add the diced onion and cook without colour for 2 minutes. Add a splash of white wine and boil for 1 minute before adding the cream and brown crab meat, a little salt and pepper and turn down the heat.

Add the pasta to the crab sauce and toss together adding the parsley as you go.

To serve - place a neat pile of the pasta in the centre each plate, sprinkle the white crab meat over the top along with the chopped spring onion and serve.

For an extra touch of luxury garnish each plate with two large shell on prawns.