Angel hair pasta with crab, chilli & tomato

After using some of the container of crab meat for the stuffed mushroom I needed to use the rest up as it stated on the packaging that it wasn't suitable for home freezing or some such wording. Anyway it meant that I had to use it up. 

I searched around for a recipe to use it up, actually I typed "crab" into search over at Taste and just scrolled through the recipes until I found something that I liked the sound of and was willing to make on a Sunday night. I came up with this pasta dish which I had everything for except the basil. 

It was really easy to make and did taste nice it was just that I wasn't feeling my best and it just didn't sit all that well. In fact, I didn't eat all of my portion, which is almost unheard of with pasta. I am sure it I had been feeling better it would have tasted better. I was by no means bad it was just unfortunate timing. 

Creamy crab stuffed mushrooms

I have been wanting to make this for dinner for ages but something always seemed to get in the way. I planned to make them on Thursday night but ended up having a late coffee with someone and didn't get home in time to make it. Well, I did but I just wasn't that hungry. So on Friday I decided that I just had to make them. I had been really busy on Friday and heading towards dinner time and I really didn't feel like cooking. I force myself to get up and do it and I am pleased that I did. It turned out very well. I don't really have a recipe though, I just sort of tossed things in. 

garlic, crushed

green onions, white section finely sliced 

Cream cheese (I used extra-light as that is what I had in the fridge) 

Crab meat

egg yolk 

dill, finely chopped 

parmesan cheese, grated

portabello mushroom

Pre-heat oven to 190 C

Cook garlic & green onions in a little oil, I did it in the microwave. Let cool. 

Combine with cream cheese, crab meat, egg yolk, dill and some of the parmesan. Stuff mixture into mushroom. Top with more parmesan and bake for 25 - 30 minutes. If it is not yet browned place under grill for 5 minutes or until golden. 

Spaghetti with crab, lime & chilli

Well, it has been some time since I made something from Bill's Sydney Food. I will admit though that I did make this several months ago and just hadn't gotten around to blogging about it. I had actually made this recipe before but refused to blog about it that time as I made it with canned crab meat and while it tasted okay it was pretty awful looking. The tinned crab meat is not something that I would be buying again. Since that time I discovered that I can buy tubs of fresh crab meat shredded in the supermarket and I was really impressed with it so I was happy to blog about it this time. 

I did really enjoy this so much. Which is probably why I persisted in finding decent crab meat to make it again. It is lovely and tangy with just the right amount of heat but I guess that is dependent on how much chilli you put in. This is definitely one that I would make again. It is wonderfully zesty and reminds me so much of summer.  

Spaghetti With Crab, Lime And Chilli

Serves: 2

Ingredients

150g Crab Meat

Juice & zest of 2 lime

Juice 1 lemon

1 clove Garlic, crushed

1/4 cup roughly chopped flat leaf parsley

1/4 cup finely sliced green onions

1 small chilli, sliced (I used some chilli flakes as I didn't have a fresh chilli)

1 tsp Sea Salt

Freshly ground black pepper

2 tbsp Extra Virgin Olive oil

200g Spaghetti, cooked and drained

Place crab, lime and lemon juices, lime zest, garlic, parsley, spring onions , chilli, sea salt and pepper in a bowl and stir in olive oil to combine. Taste to adjust the seasoning. Toss pasta into crab mixture and serve.