Crab Linguine with Spring Onion and Ginger

Posted on

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.




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




  • 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




  • 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.