29 Jul '12, 11pm

A light but flavourful crab pasta with an aromatic shellfish broth

A light but flavourful crab pasta with an aromatic shellfish broth

I also tend to steer the overall flavour profile of this dish to be a bit Asian. I do this in three ways. Firstly, I use Thai basil, laksa leaf and lemongrass as aromatics when making the broth. Secondly, I sauté the crabmeat with shallots, ginger, garlic and chilli. Thirdly, I mix minced Thai basil and laksa leaf with shaved parmesan to top off the dish with. If you have a more European palate, I suggest using tarragon and maybe some leek instead of the Asian herbs when making the broth. You could sauté the crabmeat with diced onion and maybe even some chopped tomatoes. And you can mix the cheese with parsley, tarragon and either chervil or basil. While the recipe below reflects how I like to make this dish, it’s flexible enough that you can tweak the dish in different ways depending on what flavours you like best.

Full article: http://chubbyhubby.net/recipes/a-light-but-flavorful-crab...

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