Cornish Crab Linguine Recipe | Fresh White Crab & Lemon Butter Pasta

Fresh Cornish Crab Linguine — From Elowen's Kitchen

Cornwall has some of the best crab in Europe. The waters off the Lizard and around the Fal estuary produce white crab with a sweetness you don't get elsewhere. This recipe is built around that sweetness — barely cooked, tossed with linguine, lemon, garlic, chilli and brown butter. It's the kind of dish that makes you wonder why you'd ever order pasta with anything else.

The key is sourcing. Get your crab from a Cornish fishmonger — Falmouth Fish Market, Newlyn, or the stalls in Padstow if you're passing through. Ask for fresh picked white and brown crab meat separately. Frozen works in a pinch but you'll notice the difference.

Ingredients (serves 4)

400g dried linguine 300g fresh Cornish white crab meat 100g fresh Cornish brown crab meat 4 tablespoons salted Cornish butter 4 cloves garlic, finely sliced 1 red chilli, finely sliced (or a pinch of dried chilli flakes) Zest and juice of 2 unwaxed lemons Small bunch of flat-leaf parsley, roughly chopped Sea salt and black pepper Extra virgin olive oil, to finish

Method

Bring a large pan of well-salted water to the boil. Cook the linguine according to the packet instructions until al dente — it should have a slight bite. Before you drain it, scoop out a large mugful of the starchy cooking water. You'll need it.

While the pasta cooks, melt the butter in a wide frying pan over a medium heat. Let it foam and just begin to turn a light hazelnut colour — this is brown butter, and it makes everything taste better. Add the sliced garlic and chilli and cook gently for 2 minutes until softened but not coloured.

Add the brown crab meat to the pan and stir through the butter. It will loosen and become saucy. Add a splash of the pasta water and the lemon juice. Let it bubble and thicken slightly for about a minute.

Add the drained linguine to the pan and toss well to coat. Add the white crab meat now — you want it barely warmed through, not cooked hard. Toss again. If it looks tight, add a little more pasta water to loosen.

Remove from the heat. Add the lemon zest, most of the parsley, a good glug of olive oil and plenty of black pepper. Taste and adjust the seasoning — it may need more lemon or salt.

Serve immediately in warm bowls with the remaining parsley scattered over. A glass of cold Camel Valley Bacchus alongside is non-negotiable.

Elowen's Tips

Don't overcook the white crab. It only needs warmth — 30 seconds in the pan is enough. Overcooked crab goes rubbery and loses its sweetness.

Brown crab meat has a stronger, more intense flavour. It works as a sauce base here, coating the pasta before the white meat is added for texture and sweetness.

If you can't find fresh picked crab, a whole dressed crab from the fishmonger works brilliantly. Pick the white meat yourself and reserve the brown for the sauce.

For a richer version, stir a tablespoon of creme fraiche into the sauce with the brown crab meat.

For Your Event?

If you're hosting a dinner party or event in Cornwall and want fresh crab on the menu, Salt Wind Catering serves Cornish seafood platters and canapé spreads for private events, weddings and corporate gatherings across Cornwall. Call 01209 206255 or request a free quote at saltwind.catering.