Cory's Golden Fried Crab and Basil Spaghetti

 

Lovely and light, the flavours of crab, wine and cream intermingle beautifully in this luscious pasta, lifted by the lemon and basil. A delicious dinner for our first evening visiting our dear friends Cory and Richard, it was the perfect dinner after a long snowy drive and a cocktail or two in front of the roaring fire.

Golden Fried Crab and Basil Spaghetti

Serves 6

Recipe courtesy of Mary Berry

12oz dried spaghetti

2 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

3 1/2 fl oz white wine

5 fl oz whipping cream

4 1/2 oz dressed crab, removed from shell

1 lemon, juiced and finely zested

1 large bunch of fresh basil, chopped, plus extra whole leaves to garnish

4 oz fresh white crabmeat

3 oz fresh white breadcrumbs

salt and freshly ground black pepper

Cook the spaghetti in a saucepan of boiling salted water according to the package instructions. While the spaghetti is cooking, heat half the oil in a large, deep frying pan large enough to toss the spaghetti into the sauce. Add the onion and cook over a high heat for 3-4 minutes. Lower the heat, cover with a lid and cook for a further 10 minutes or until tender. Then add the garlic and fry over high heat for a minute. 

Pour in the wine and boil until it has reduced by just under half, about 2 minutes. Add the cream with the crabmeat, lemon juice and half the lemon zest. Sprinkle in the chopped basil, reserving the whole leaves to garnish, and season with salt and pepper. Cook, stirring continuously, for a few minutes until combined. Drain the spaghetti and add to the wine and crab sauce, stirring it in to coat well in the sauce. 

In a separate pan, heat the remaining oil until hot, then add the fresh white crabmeat with the breadcrumbs and the remaining lemon zest and fry for a couple of minutes until golden. Divide the spaghetti among bowls and serve scattered with the fried crabmeat and reserved basil.