Bucatini with Cornish crab, chilli and lemon butter
by Ben Tish
Related Recipes
Ingredients
Metric
Imperial
- 400g of bucatini pasta, fresh or dried
- 150g of white crab meat
- 75g of brown crab meat
- 1 red chilli, deseeded and finely chopped
- 1/2 bunch of parsley, finely chopped
- 1 shallot, finely sliced
- 100ml of white wine
- 75ml of moscatel vinegar
- 1 lemon, juiced
- 100ml of double cream
- 175g of unsalted butter, diced
- sea salt
- freshly ground black pepper
- olive oil, for cooking
SAVE RECIPE
Method
1
Bring a large pan of salted water to the boil over a high heat
2
To make the butter sauce, sweat the shallots in a large saucepan with olive oil until softened. Pour in the vinegar and wine and reduce to a syrup. Add the cream and reduce by half
- olive oil, for cooking
- 1 shallot, finely sliced
- 75ml of moscatel vinegar
- 100ml of white wine
- 100ml of double cream
3
Remove from the heat and whisk in the butter, a little bit at a time. Strain through a sieve and then whisk in the brown crab meat, lemon juice and chilli. Season and reserve in a warm place
- 175g of unsalted butter, diced
- 75g of brown crab meat
- 1 lemon, juiced
- 1 red chilli, deseeded and finely chopped
- sea salt
- freshly ground black pepper
4
Cook the pasta in the boiling water until al dente (about 3-4 minutes for fresh or 10-12 minutes for dried)
- 400g of bucatini pasta, fresh or dried
5
Transfer the cooked pasta to the butter sauce with a ladle of the pasta cooking water and toss through well. Stir in the parsley and white crab and season to taste
- 150g of white crab meat
- 1/2 bunch of parsley, finely chopped
6
Divide the pasta between bowls and spoon over the remaining sauce. Finish with a grind of black pepper
Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great British Chefs 2026