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Crab Pasta Filling


HT MC 10mins

Serves 4     Hot Shellfish Seafood Vegetables Herbs Main Course Stuffing Gluten Wheat Free Eggless* Italian Italy

2 tbsp Butter or Olive Oil
1 Shallot, finely chopped
1 Garlic Clove, crushed
350g/12oz Cooked Crabmeat
1 tbsp Fresh Lemon Juice
2 tbsp freshly chopped Parsley
4 tbsp Crème Fraîche
Salt and pepper


1. Heat the oil and butter in a medium saucepan, add the shallot and garlic and sauté for 2-3 minutes.

2. Remove the pan from the heat, add the crabmeat, lemon juice and parsley, stir to mix well then stir in the crème fraîche, salt and pepper. Allow to cool before using.

* NB Whilst this filling is Gluten free and eggless, for a completely gluten/egg free recipe use a gluten/egg free pasta dough


Use to stuff ravioli, tortellini,  Cappelletti, tortelli, or Agnelotti





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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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