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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

Ingredients
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

Instructions

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

 


 

 

 

 More Pasta Filling Recipes  |  Pasta Dough recipes  | What's in Season 

 

 

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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

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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