• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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)


  1. 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.

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