Dressed Crab Pappardelle

Recipe by
Cook: 20 minutes
Nothing beats seafood summer pasta. Dressed crab adds a touch of luxury to this beautiful, fresh and creamy pappardelle dish with broad beans and asparagus.

Dressed Crab Pappardelle

Nothing beats seafood summer pasta. Dressed crab adds a touch of luxury to this beautiful, fresh and creamy pappardelle dish with broad beans and asparagus.

Ingredients

1 Tbsp Olive oil

Pinch of fennel seeds

1/2 Red chilli, finely chopped

2 Shallots, finely chopped

Bunch of parsley roughly chopped (stalks and leaves separated

1 Lemon, zested and juiced

1 Tbsp Tomato puree

1 Dressed Crab (white and brown meat)

200g Pappardelle

100g Asparagus, woody stalks removed and sliced

100g Frozen broad beans

1 Tbsp of Crème fraîche

handful of chopped hazelnuts

Salt & pepper

Cooking steps

Step 1

Heat the olive oil in a frying pan. Add the fennel seeds, chili, shallots, parsley stalks, lemon zest. Season with salt & pepper and fry for about 5 minutes.

Step 2

Add the tomato puree, then deglaze the pan with half the lemon juice. Add half crabmeat, stir to create a thick sauce then remove from the heat whilst you cook the pasta.

Step 3

Bring a large pan of water to boil and cook the pasta according to the directions. With 3 minutes remaining, add the asparagus and broad beans, use a slotted spoon to transfer the pasta and asparagus back to the crab pan. Save some pasta water.

Step 4

Put the crab mixture back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the remaining crab meat, crème fraîche, lemon juice and warm through. Garnish with parsley, chives and chopped hazelnuts. Serve and enjoy!

What you’ll need

1 Tbsp Olive oil

Pinch of fennel seeds

1/2 Red chilli, finely chopped

2 Shallots, finely chopped

Bunch of parsley roughly chopped (stalks and leaves separated

1 Lemon, zested and juiced

1 Tbsp Tomato puree

1 Dressed Crab (white and brown meat)

200g Pappardelle

100g Asparagus, woody stalks removed and sliced

100g Frozen broad beans

1 Tbsp of Crème fraîche

handful of chopped hazelnuts

Salt & pepper

Let’s cook!

Step 1

Heat the olive oil in a frying pan. Add the fennel seeds, chili, shallots, parsley stalks, lemon zest. Season with salt & pepper and fry for about 5 minutes.

Step 2

Add the tomato puree, then deglaze the pan with half the lemon juice. Add half crabmeat, stir to create a thick sauce then remove from the heat whilst you cook the pasta.

Step 3

Bring a large pan of water to boil and cook the pasta according to the directions. With 3 minutes remaining, add the asparagus and broad beans, use a slotted spoon to transfer the pasta and asparagus back to the crab pan. Save some pasta water.

Step 4

Put the crab mixture back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the remaining crab meat, crème fraîche, lemon juice and warm through. Garnish with parsley, chives and chopped hazelnuts. Serve and enjoy!

Buy the fish used in this recipe
Dressed crab 130g From  £12.50 Go to product

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