The other day, I went back to an old fave with a twist Ribbon Zucchini Pasta. This light and healthy pasta alternative is great if you're on a low carb diet, or just fancy something different. As you know, I don't shy away from seafood when it comes to my pasta dishes, so I added blue swimming crab, boiled and seasoned down in tarragon, garlic, black pepper and seasoned Orkney crab meat. It was all very sensational.
Prep Time: 5 mins
Cooking Time: 20 mins
4 Organic Courgettes/Zucchini
Half a box of Blue Swimming or Half Cut Crab
100g Orkney Crab Meat
Cracked Black Pepper
1/2 tsp Pink Himalayan Salt
2 tsp Fish Sauce
1/2 cup Double Cream
1 tbsp Parmesan Cheese
1 Red Chilli
2 Garlic Cloves
Things you'll need:
Rinse any salt water off of the half cut crabs and place the crab into a medium sized pot.
Season with salt, pepper, minced or chopped garlic, fish sauce, chopped chilli some tarragon leaves, parsley and thyme.
Add a cup of water, and place the pot with the crab on a medium to high heat. Boil for 10 minutes
Whilst your crab is cooking, take the courgettes and with a potato peeler being to peel the skin and the flesh
of the courgette from top to bottom until you get to the core of the vegetable.
Once all peeled, set to one side.
TIP: Avoid wastage by dicing up the core of the courgette and adding to a salad for next time.
Once the crab is ready, the crab shell should be a bright pink/red.
Separate the crab from the left over water (stock) and set aside in a separate bowl.
Keep the stock in the pot and pour in your fresh double cream and parmesan cheese.
Cook on a medium heat for 3-4 minutes or until cheese has completely melted.
Now into your cheese sauce, add your ribbon zucchini, and half of the Orkney crab meat, simmer for 1-2 minutes, then add the half cut crab.
Mix everything together gently with prongs and then serve. Top with the remaining crab meat and garnish with herbs, black pepper and more parmesan if preferred.
Did you make this recipe?
Please share it with me so I can see your amazing take on this and how it turned out! Leave your comments, post on Instagram with #LexiesRecipes and #AlexisAdjei