Pasta entrée with Crab Meat

Chef Patrick Albert, Head Chef – Faculty at Kamaxi College of Culinary Arts, who is also a member of the distinguished Maître Cuisinier de France, conceptualised a delicious crab entrée for this monsoon.

Reminiscing about his childhood favourites, Chef Patrick worked his magic with his mother’s special recipe of pasta which they enjoyed on crisp French evenings. Trying to bring a dash of summer to our monsoons in Goa, Chef Patrick recreated his favourite pasta with crab meat as an ingredient. Chef also used the fresh herbs from the kitchen garden on campus which he and the students have been nurturing.

The dish is light and flavourful and perfect as an evening snack or light dinner. The recipe will tingle your taste buds and leave you wanting more. Enjoy this delicious dish with family and friends to satiate your seafood cravings!

Serves 4

Cooking time 20 minutes

Ingredients:

400 gms Crab meat

300 gms Penne

200 gms Spinach

100 gms Onion, finely chopped

100 gms finely chopped Leeks

100 gms Tomatoes, peeled, deseeded and cut in brunoise style

Juice of 1 lemon

Olive oil

Salt and pepper to taste

100 gms butter

Method:

Cook the pasta in boiling water, drain and cool it down in cold water. De-shell the crab leg, keeping the meat intact as much as possible.

Add olive oil in a pan and sauté the onion and leeks together, add the crab meat, stir for a few minutes. Deglaze with white wine, at this point add the lemon juice and emulsify the butter.

For the crisp spinach, cover a plate with cling film, add salt and pepper to the spinach and arrange on the cling film, drizzle with olive oil and cover with cling film. Microwave for 3 minutes or till the spinach is crispy.

To serve, mix the pasta with the crab mixture and fried spinach and serve onto a plate. Garnish with a sprig of fresh basil.