We proudly source our Crab from Kingfisher, Brixham.
4 tablespoons Brixham brown crab meat
2 tablespoons Brixham white crab meat
4 spring onions (washed and chopped)
30g Cornish butter
800g cooked and refreshed Linguini (for pub production)
175ml double cream
30g chopped fresh parsley
60g finely diced onion
Splash of dry white wine
Black pepper and salt
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.
Plunge the pasta in to lightly salted boiling water for 1 minute to heat through and drain for 1 minute before adding to the crab sauce. Toss to coat the pasta 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.
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