Crab, perfect for a quick supper, comes into season in the UK in April – and there is no better time to enjoy it! The most commonly eaten crab locally is the edible brown crab, and across Devon and Cornwall, there are plenty of opportunities to buy something fresh and locally caught.
In Plymouth we would use one of the fishmongers at Plymouth Fisheries who sell to the public. And in Cornwall we would use the Saturday Farmers’ Market, or order a tub with our weekly Cornish Food Box delivery.
Prep time: 10 minutes
Cook time: 20 minutes
For quick crab linguine you will need
2 garlic cloves, mashed
1 red chilli, seeds removed and finely chopped
1 tsp fennel seeds
1 tub white crabmeat
1-2 spoons chopped flatleaf parsley
Extra virgin olive oil, to garnish
Cook pasta in a large pan of salted boiling water with a teaspoon of oil stirred in. 8-10 minutes should find it al dente, with a little bite to it.
Heat a spoonful of olive oil in a frying pan over a medium heat.
Add zest of half the lemon and squeeze the juice all over it.
Stir in the crabmeat, gently, be careful not to break it up too much.
Drain the pasta.
Toss the sauce and parsley through the warm pasta.
If the pasta seems a little dry, add the reserved water, a little at a time.
Season with salt and pepper, drizzle with a little oil.
Lemon – lots of it, squeezed over the top and maybe a little extra zest.
This dish definitely needs salad and is crying out for something with a good peppery kick.
We would choose a mix of rocket, watercress and some cress and herbs, maybe basil and a little coriander.
The dressing needs to be nothing more complicated than a quick drizzle of balsamic vinegar. But if you like something sweeter try this from Halzephron in Cornwall. Available at their shop in Truro’s Lemon Street Market, or delivered from The Cornish Food Box.
For the Real Places team, this is a dish that really screams ‘Spring!’ We eat it on days like today – when the sun is high in the sky and the promise of a warmer afternoon is here.
What do you like to eat to celebrate the new season? Let us know and we will share your recipes here.