Food, Recipes

Crab lingo

Had to do a quick post for Tash because she asked for this recipe. This has become Nat’s signature dish. It’s a Gordon Ramsay recipe but she’s changed it a bit. Mainly because he uses freshly cooked lobster meat – which is about £40 and a complete mission to prepare. Um, no thanks. So instead of lobster, she uses white crab meat and she replaces the spaghetti with linguine because what does Gords know anyway? Please just analyse his book cover. I’m embarrassed for him. What was he thinking?

Crab inguine in a creamy tomato sauce
by Gordon Ramsay

Serves 4

1 tin of white crab meat / 1 freshly cooked lobster (1kg)
600g cherry tomatoes
2-3 spring onions, finely sliced or shredded
1 chilli, deseeded and chopped
1 garlic clove, chopped
50g unsalted butter
Sea salt and pepper
1 glass dry white wine
500g linguine / spaghetti
1 tbsp olive oil
100ml double cream
Handful of basil leaves, chopped
Freshly shaved parmesan to serve
Olive oil to drizzle

If you’re going fancy, then the first step is to extract the lobster meat, cut through the body shell and take out the meat in one piece, pulling out the dirt sac (lovely) from the third disc. Extract the meat from the claws by cracking the shells open with the back of a knife or a nutcracker. Chop the body and claw meat into bite-sized pieces; set aside.

Right, you KNOW you’re not going to do all that hey?

Put the cherry tomatoes, spring onions, chilli, garlic and butter in a heavy-based pan and cook over a medium heat until soft but not coloured. Season with pepper, add the wine and cook until it’s evaporated.

Add the linguine / spaghetti to a large pan of boiling salted water with the olive oil and cook until al dente.

Meanwhile, add the crab meat to the sauce and stir in the cream and chopped basil. Warm through gently for a couple of minutes.

Drain the pasta and toss with the lobster sauce. Divide between warm plates, scatter the parmesan over and drizzle with a little olive oil. Serve immediately.



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