Linguine of king crab
Dominic Chapman's king crab linguine recipe is sure to warm the cockles on a cold, dark evening. The carefully prepared chillies add a real warmth to the combination of sweet white meat and rich brown meat, with a touch of mint to freshen things up.
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Ingredients
Metric
Imperial
King crab
- 300g of king crab
- 3 chillies
- 400g of linguine
- 50g of butter
- 200g of brown crab meat
- 15 mint leaves, chopped, plus extra shredded mint for garnish
- lemon juice
- salt
- pepper
Method
1
To begin, burn the chillies on an open flame to blister the skins, then seal in a plastic bag and leave to sweat for 15 minutes. Peel off the burnt skins, cut the chillies open and scrape out the seeds. Chop the remaining flesh finely
- 3 chillies
3
Meanwhile, melt half of the butter in a large pan and add the chilli flesh, followed by the white king crab meat. Shake to incorporate then remove from the heat
- 25g of butter
- 300g of king crab
4
Once cooked, drain the linguine from the water, reserving a cup of the cooking water. Stir the linguine into the crab and chilli mix, then return to a high heat
5
Stir well to combine, then add the brown crab meat, remaining butter and the chopped mint. Toss and stir well to combine, adding a dash or 2 of the linguine cooking water to create a sauce to coat the pasta
- 200g of brown crab meat
- 15 mint leaves, chopped, plus extra shredded mint for garnish
- 25g of butter
6
Finish with some lemon juice, salt and pepper, plus more chilli if desired. Garnish with some shredded mint and serve immediately
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Linguine of king crab
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