Cornish King Crab (spider crab) pasta with truffle

A perfect family pasta dish using Cornish King Crab aka spider crab by Chef, author and food photographer James Strawbridge.

Ingredients – Serves two, double for a family meal. 

150g Cornish King Crab (spider crab) handpicked meat

150g tagliatelle pasta

½ shallot, finely diced

1 clove of garlic, finely diced

50ml white wine

75ml double cream

1 preserved lemon, finely sliced,

½ red chilli, deseeded and sliced

1 tbsp parsley, chopped

1 tsp capers

1 tbsp olive oil

Salt and pepper to season

Grated truffle (fancy optional)

Method

Step 1

Start by cooking your pasta in salted boiling water for 8-10 mins

Step 2

In a frying pan, sauté your garlic and shallot for 2-3 mins. Avoid caramelising it and add in your Cornish King Crab aka spider crab, chilli, capers and lemon. Reduce the heat slightly and stir well.

Step 3

Pour in your white wine and cook the crab sauce for 3-4 minutes.

Step 4

Finish with cream and parsley, season to taste and turn off before the cream comes to the boil.

Step 5

Toss the cooked, drained pasta in your crab sauce and serve with some grated truffle for a luxurious garnish.

Shop Ingredients

W Harvey & Sons handpicked spider crab meat

With thanks to James Strawbridge

These recipes have been created by James Strawbridge, chef, author and food photographer

Find out more here

Visit Strawbridge Kitchen here