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.
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
- Heat the olive oil in a pan and add all of the other ingredients excluding the crab and stir for one minute.
- Add the crab and stir gently until heated through and set aside and keep warm.
- 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.
- Add the eggs and toss constantly with tongs until the eggs are barely set.
- Add the parmesan cheese and toss again. Add salt and pepper to taste.
- Divide the pasta into 2 serving plates and top with the crab mixture.