Yesterday I returned from an amazing family trip to a small village in Southern Spain called Moraira. The holiday involved lots of Rioja, Paella, Olives, Tapas and Sunshine.
A lovely little restaurant we tried was called Ca Pepe and on the first night after much deliberation I picked Iberica Pork Chop – it was so delicious I had it again on our second visit! Elix elected the Crab Linguine and it was so tasty I vowed to cook us a dish to make up for the fact that the Pork won the test for my last night meal.
I’m by no means an expert on Crab having never cooked it before and consequently Elix and I spent a good few minutes deliberating white crab meat vs brown crab meat in Waitrose! We decided on a 50:50 split but I think pure white meat would work well in the below recipe. The mix of brown and white meat we used allowed the dish to achieve a creaminess and depth of flavour from the brown meat and texture from the white meat.
Ingredients (Serves 2)
1 pack Cherry Tomatoes
2 Cloves Garlic – sliced
Sprinkle of Chilli Flakes
Salt & Pepper to season
100g Mixed Crab Meat
Drizzle of Lemon Juice to taste
This recipe is super simple, quick and easy.
Pop the pasta on to boil and by the time its done the sauce will be done.
Fry the tomatoes, whole until slightly charred. Drizzle some olive oil into the pan and add the garlic and chilli flakes.
When the tomatoes and garlic are softened, mash up into a chunky sauce – add some water if necessary to moisten and season to taste.
Stir through the crab meat until all incorporated. The sauce should now be creamy in look and texture. Depending on how sweet the tomatoes are, drizzle in some lemon juice to balance the sweetness with some acidity and help bring out the flavour of the crab.
Mix together with the pasta and serve.
According to Elix this meal was amazing! Beat that Ca Pepe!