As promised I’m sharing the crab-bol recipe I made last night, once my crab meat was cooked and cleaned. Inspired by a Jamie Oliver recipe, as always I worked with what I had in my fridge and would urge you to cook in the same way too. Just follow the basics and add in any veg or extra flavours/seasonings you like.
The recipe said to use white wine. We didn’t have any in, however we had a few bottles of rose in and wanted to sip some with our food. After a quick look on Google I found out that using rose wine in cooking is as good as using a deep white wine or a light red. It tasted amazing in this dish and added a real sweetness to the tomato.
We served ours with homemade spaghetti. Use bought spaghetti if this is easier, although I’d opt for eggs pasta over drum pasta as it tastes much more authentic and will soak up more of the flavours from your sauce.
To make it you’ll need:
2 spring onions
2 cloves of garlic
1 pepper, preferably orange or yellow – not green
Can of chopped tomatoes
½ tsp basil
½ tsp parsley
A few glugs of rose wine, add maybe half a 100-150ml and judge the rest on taste
You crab meat
Pasta cooked per instruction to serve
- In a deep pan heat some oil and add in your chopped spring onion and crushed garlic. Cut your lime in half in squeeze in half of the juice and leave to simmer on a medium heat whilst you chop your pepper.
- Add in your chopped pepper and cook for a few minutes before pouring in your chopped tomatoes and wine.
- Leave to simmer for 5 minutes before adding your basil and parsley and the rest of your lime juiced. Leave to simmer for a few more minutes and judge whether or not you have enough wine – it should taste sweet. Add more or less as required and season.
- After 5-5 minutes add in your crab meat and leave to simmer. Once cooked leave to rest for up to an hour, although you can eat straight away if you wish.
- Stir into you pasta and enjoy!
What’s your favourite crab and pasta recipe?
Hayley Jayne xx