Crab and Avocado Linguini

July 9th, 2007

Crab and Avocado Linguini

So many recipes use only the white meat from a crab and shamelessly disregard the brown, but this one makes good use of both so it’s perfect for those times when you buy a dressed crab on impulse and don’t know what to do with it (or is it just me that does that?).

Combine the brown meat from a prepared crab with ½ a mashed avocado and the juice of half a lemon. Season well then fill the crab shell with the mixture.

Meanwhile cook a little linguini in salted water and put it on top of the shell. Finally sprinkle the white crab meat on top.

Variation: You could, if you wanted, mix the crab and avocado mixture in with the linguini before filling the shell with it. You could also serve it on a plate rather than in the shell, if you wanted to use more linguini, but I think this is quite cute for a starter.

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