7 ounces picked cooked white crabmeat
3 1/2 ounces picked cooked brown crabmeat
generous handful of chopped fresh flat-leaf parsley
2/3 cup extra virgin olive oil
juice and grated zest of 2 lemons
2 garlic cloves, crushed
2 fresh red chilies, seeded and finely chopped
RECOMMENDED PASTA Ideal with linguine or tagliolini
For another olive-oil -based sauce, add crab to trifolata. Trifolata is a way of frying thinly sliced vegetables in olive oil with garlic and parsley. Crab is ideally paired with zucchini, artichoke and asparagus.
7 ounces any trifolata
3 1/2 ounces picked cooked white crabmeat
squeeze of lemon juice
chopped fresh flat-leaf parsley
drizzle of olive oil
1 chili, seeded and finely chopped (optional)
Stir the crabmeat into the final stage of the trifolata. Season and serve with a sprinkling of chopped flat-leaf parsley, a squeeze of lemon juice, and a drizzle of olive oil. Chili can be added at the initial stage of the trifolata for extra bite.