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crab meat

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Translations
crab meat npolpa di granchio


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100ml extra-virgin olive oil, 1 small finely chopped onion,1 clove garlic, minced 200g white crab meat, 100g brown crab meat, juice and zest of 1 lemon, 2 large ripe tomatoes, 500g dried linguine pasta (I prefer DiCecco or Martelli - spaghetti would also be fine), a small splash vermouth (Noilly Prat is excellent) or dry white wine, a splash of double cream or creme fraTche, a handful of fresh flatleaf parsley, finely chopped, a large handful of wild garlic leaves, salt and pepper.
Called Wild Bay, the range is free from preservatives and artificial flavourings, and includes two pots; one with sweet, delicate white crab meat and the other with layers of white and rich, creamy brown crab meat.
Add the crab meat and cook for three minutes stirring occasionally.
 
 
 
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