Seafood
Coconut Curried Crab Tagliatelle
I have never been a fan of creamy pasta dishes but hands down this is a favorite of mine! It’s simple ingredients, easy to prepare and reminiscent of "Curried Crab and Dumplings" from Trinidad and Tobago. The crab meat I found in Louisiana is sweet and briny and I wanted to keep
I have never been a fan of creamy pasta dishes but hands down this is a favorite of mine! It’s simple ingredients, easy to prepare and reminiscent of "Curried Crab and Dumplings" from Trinidad and Tobago. The crab meat I found in Louisiana is sweet and briny and I wanted to keep the flavors subtle . I used Rana premade Tagliatelle with spinach because I like the flavor and I tell myself its healthier because of the spinach. Overall, this dish is indulgently luxurious with a subtle hint of spice from the curry which marries well with the sweet crab meat. This can definitely be a dish for a special occasion.
If you want to try this recipe and like bolder flavors add in thyme, habanero peppers, fish sauce or green onions and make it your own . Cook the way you like to eat and most of all try it you might like it.
Ingredients
- 2 garlic cloves minced / grated
- 1 can coconut milk
- 1/2 teaspoon lemon juice
- 1 teaspoon Worcestershire
- 1/2 tbsp lemon zest
- 10 oz crab meat
- 1/2 tablespoon parsley minced
- 1/2 tablespoon olive oil
- 1/2 tablespoon curry powder
- 1 Pkg Tagliatelle pasta boiled
Preparation
- Sauté garlic in olive oil for 2 minutes until fragrant, then add lemon juice and black pepper.
- Add curry powder, ensuring the powder is evenly coated in the mixture . Cook for 5 minutes until the curry deepens in colour.
- Add coconut milk and Worcestershire sauce. Lower heat and cook for 5-8 minutes.
- Add crab meat, gently folding it into the sauce. Cook for 6-8 minutes until the mixture thickens.
- Turn off heat and add pasta into the sauce, tossing gently until the pasta is coated.
- Top with parsley and enjoy.
