Creamy Crab ‘Linguine’ by Amelia Freer
Photo by Ali Allen
Creamy Crab ‘Linguine’ by Amelia Freer
Photo by Ali Allen

Creamy Crab ‘Linguine’

simply & quick

GLUTEN-FREE, DAIRY-FREE

There should always be a time and a place for enjoying a real creamy crab linguine but this is my cheat’s version for those of us who don’t get on so well with pasta and want to load our diets with more vegetables. This is a light and delicious meal that I have been making for cosy nights by myself as well as lots of friends.

serves 2 


INGREDIENTS

2 courgettes, washed, halved and turned into short “zoodles” (you will need a spiralizer for this, alternatively you could use a vegetable peeler to make thin strips of courgette)

2 cloves garlic, finely chopped
1 fennel, very finely shredded
splash of olive oil
½ glass white wine (optional)
200 g fresh white crab meat
1 avocado, cut into thin strips
fresh chilli, finely diced (or dried chilli flakes if you prefer)
juice of one lime
sea salt to taste


STEP-BY-STEP

Heat a frying pan over a medium heat. Add the garlic, fennel and olive oil. Sauté for a few minutes to soften (not brown) then add the “zoodles” and wine (if adding) and cook for a few minutes to soften.

Finally, stir in the crab and avocado and then serve garnish with the chilli, lime juice and a little salt to taste.


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