Spring is well on its way at last! With the nights getting longer, the days getting brighter and a little increase in the temperature, we thought we’d give you a nice fresh and flavoursome dish to put a spring in your step.

Ingredients:

• 5 cooked crab claws (stripped)
• 35g Linguini (cooked)
• Spring onion
• Flat parsley
• Ginger
• 1/2 lemon (zest)

Velouté:

• Crab bones (broken)
• 1 shallot (diced)
• 1 clove of garlic (grated)
• Ginger
• 1/2 fennel (diced)
• Fennel seeds
• 50 ml white wine
• 100 ml stock
• 100 ml double cream

Method:

• In a small pot add crab bones, oil & bring to high heat.
• Now lower heat add shallot, ginger, fennel, fennel seeds & garlic cook until soft.
• Add wine & reduce by half, add stock add simmer for 20 minutes.
• Now pass through a sieve add stock back into the pot add cream and reduce until thick.
• Now add pasta, crab, ginger & zest. Garnish with spring onion.