A guest post with Crab Carbonara

Natalie  over at What we ate today  and I first got to know each other when I starting blogging and as it turns out, we started our blogs at the same time in April 2010. Natalie was kind enough to ask for me to do a guest post for her and I am finally meeting my commitment to do so today – better late than never they say.   I feel that I do need to qualify my lateness.  Being like a dog at a bone, I was not willing to change my mind on the main ingredient – crab meat, which I battled to find.  I was quite set on doing a quiche from the get go, however, received a few unsavoury looks from a few family members so I asked the question on facebook:  Which would you prefer:  a)crab cakes, b)crab pasta or c)crab quiche.  I think the cakes won in number of votes but after a bit more thought and input from Mom, I settled on b)crab pasta.  What helped make the decision was with using king crab, I wanted to present it in all of its magnificence and not have it hidden away in a crab cake.  So with no further ado, I present you with the very moreish Crab Carbonara.

Crab Carbonara

Inredients

30ml olive oil
1 large garlic clove crushed
1 birds eye chilli crushed
Zest of 1 lemon (7.5ml)
30ml lemon juice
45ml green onion chopped
45ml parsley chopped – flat leaf or curly
45ml coriander chopped
150g cooked crab meat

100g homemade pasta cooked
2 eggs beaten
45ml parmesan cheese grated
Salt and fresh ground black pepper to taste

Method

1. Heat the olive oil in a pan and add all of the other ingredients excluding the crab and stir for one minute.
2. Add the crab and stir gently until heated through and set aside and keep warm.
3. Place the pasta in the pan and toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
4. Add the eggs and toss constantly with tongs until the eggs are barely set.
5. Add the parmesan cheese and toss again. Add salt and pepper to taste.
6. Divide the pasta into 2 serving plates and top with the crab mixture.

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