 Breadcrumbs

  



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  ISTOCK/PINK ORANGE PHOTOGRAPHY 

 

 

 

[Life](/life)

 /  25 February 2021  

#  4 Ways With Crab  


Crab may be a luxury ingredient, but if you’re looking to treat yourself, it makes a great addition to an array of everyday meals, says food writer and SL contributor Chloe Scott-Moncrieff. From delicious bite-sized morsels to creamy crab linguine, here are some of her favourite ways to use it…  


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  ISTOCK/PINK ORANGE PHOTOGRAPHY 

 

 

 



 

 

 

 

### HERO INGREDIENT: Ocean Isle Premium crab meat, 100g

 

 

 

##  Tabasco Mayo Crab &amp; Avo Cocktail 

 

Serves

 Serves 2 

 



Difficulty

 Easy 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    2 x 100g pots of Ocean Isle Premium crab meat  

   2-3 tbsp of Hellman’s mayonnaise  

   A splash of Tabasco  

   Half a garlic clove, very finely chopped  

   Zest of 1 lemon  

   2 cos lettuces, shredded  

   1 packet of tarragon, finely chopped  

   2 avocadoes, destoned and cubed  

 



  

 



Method

 Step 1 

Mix the mayo with the lemon zest, Tabasco and garlic.



 Step 2 

Fill the bottom of each glass with the cos lettuce. Cover with crab meat. Season. Spoon over the Tabasco mayo.



 Step 3 

Top with avocado and sprinkle over the tarragon.



 



 

 

 

 

 

 

##  Crab Linguine 

 

Serves

 Serves 3 

 



Difficulty

 Easy 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    2 x 100g pots of Ocean Isle Premium crab meat  

   300g of De Cecco linguine  

   200g of Yeo Valley half fat crème fraîche  

   1 red chilli, sliced  

   1 garlic clove, finely chopped  

   1 handful of capers, chopped  

   1 glass of white wine  

   Butter or olive oil, for frying  

 



  

 



Method

 Step 1 

In a frying pan, sizzle the garlic gently in some butter or olive oil with the chilli. Add the white wine and capers. Sauté for about 5 minutes until the garlic has cooked but be careful it doesn’t burn. Stir in the crème fraîche.



 Step 2 

Simmer the pasta in the pan for approximately 7 minutes, until al dente. Drain.



 Step 3 

Stir the garlic and capers mix from the pan with the pasta. Spoon in the crab meat. Season with salt and pepper. Serve.



 



 

 

 

 

 

 

 

##  Lime &amp; Cucumber Crab Towers 

 

Serves

 Serves 4 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    2 x 100g pots of Ocean Isle Premium crab meat  

   1 tbsp of red onion, finely chopped  

   1 cucumber, diced  

   Juice and zest of 1 lime, finely grated  

   1 packet of coriander  

   400g packet of pre-prepped avocado, thawed (or 3 fresh avocadoes)  

   Pinch of chilli powder (optional)  

 



  

 



Method

 Step 1 

In a bowl, mix the crab meat, diced cucumber, lime juice and zest and coriander. Season with salt and pepper. Taste.



 Step 2 

Dice the avocado or smash it up. Season. You can add a pinch of chilli if you wish.



 Step 3 

To assemble, place the cylinder mould on the plate. Press down the avocado with a spoon. Then add the crab and cucumber salad. Remove the ring. Garnish with a few extra coriander leaves.



 



 

 

 

 

 

 

**COOK’S TIP:** You’ll need a ring mould or you can make an alternative ring with baking or wax paper fixed in a cylinder.

 

 

 

##  Crab Tartlets 

 

Serves

 Makes 6 

 



Difficulty

 Easy 

 



Total Time

 50 Minutes 

 



 

 

Ingredients

    2 x 100g pots of Ocean Isle Premium crab meat  

   1 x 500g Jus-Rol puff pastry block  

   100g of smoked salmon, shredded  

   4 eggs, beaten  

   400ml of milk  

   20g of dill, finely chopped  

   Zest of 1 lemon, finely grated  

 



  

 



Method

 Step 1 

Preheat the oven to 190°C. Roll out the pastry and with a scone or cookie cutter, cut out enough cases to fit your tartlet or muffin tin.



 Step 2 

Grease the tin with butter or a splash of olive oil and line with the pastry cases.



 Step 3 

Whisk the eggs and milk. Season. Stir in the dill, lemon zest and then add the crab and smoke salmon.



 Step 4 

Pour into the pastry cups in the tin. Brush the edge of each tartlet with beaten egg so they’re golden when they come out of the oven.



 Step 5 

Bake for 25 minutes. Serve with salad.



 



 

 

 

 

 

 

 

  

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