Crab, Lemon and Chilli Spaghettini |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Always on the lookout for good crab recipes for when we go on holiday and found this one in Australian Good Food mini cookbook. Ingredients:
400 g spaghettini |
1/3 cup extra virgin olive oil (80ml) |
5 bulbs shallots (eschalots specified finely sliced) |
6 garlic cloves (finely sliced) |
1 chili (red long sliced) |
250 g crabmeat (cooked) |
1 cup flat leaf parsley (chopped) |
2 lemons (juice of and grated rind of 1) |
1 lemon (cut into wedges to serve) |
Directions:
1. Cook spaghettini in a large saucepan of salted boiling water according to packet directions and then drain and return to pan and cover to keep warm.
2. Meanwhile heat oil in a frying pan on medium and cook escalot for 3 minutes, until beginning to soften and add garlic and chilli and cook for 1-2 minutes until fragrant and reduce heat to low and add crabmeat, parsley and lemon rind and juice and stir for 2 minutes until heated through.
3. Add to warm spaghettini and toss to combines and season to taste.
4. Serve spaghettini with lemon wedges.
|
|