A tasty and unique version of crab linguine, topped with cider jelly. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- Brown and white crab meat from one large crab
- 400 g14 oz linguini
- 100 g3½ oz butter
- 150 g5¼ oz tomatoes, de-seeded, peeled and diced
- 150 ml5¼ fl oz white wine
- 150 ml5¼ fl oz double cream
- 1 tbsp roughly chopped dill
- A squeeze of lemon juice
For the cider jelly:
- 10 g¼ oz sachet gelatine powder, or 6 gelatine leaves
- 1 bottle cider, reduced to 250ml
- 1 tbsp sugar
Method: How to make Crab linguine with cider jelly
For the cider jelly:
Reduce the cider to 250ml then dissolve the gelatine in it, per packet instructions.
Remove from the heat. Gently whisk in the sugar, sweeten according to taste.
Leave to set in the fridge or overnight.
For the sauce:
Cook the linguini in a large pan of boiling water, according to packet instructions. Meanwhile, melt the butter in a pan and add the tomatoes, reserving some for garnish. Pour in the wine, stir and simmer for 2 minutes.
Stir in the brown crab meat, sprinkle in the dill and add a couple squeezes of lemon juice.
Pour in the cream and stir until heated through.
Drain the pasta and add to the sauce, stir to coat well.
Finally, add in the white crab meat and carefully mix together.
Serve garnished with the remaining tomatoes and a sprinkling of dill. Place a small amount of cider jelly on top.
