Recipe Description
Remember to use real crabmeat when whipping up this recipe for the best flavour. This recipe was first published in Flavours magazine.
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Recipe Ingredient
- 70 ml palm oil
- 5 g green peppercorn
- 5 g onion (diced)
- 60 g crabmeat
- 10 ml crab stock
- 30 ml cream
- 100 g tagliolini (cooked al dente)
- 30g asparagus (blanched)
Instructions
- Heat the palm oil in a pan and sauté peppercorn and onion till fragrant, then add crabmeat and stock, stirring. Mix in cream and salt to taste, then remove from heat. Toss tagliolini through till well-coated. Top with asparagus and serve immediately.
