Behind the Recipes
Petit Jumbo Blue Klaw Crab by Chef Marcus Gleadow-Ware
Makes 2 servings
INGREDIENTS:
4 oz. petite jumbo crab meat picked
6 oz. fresh linguine
1 tsp. chopped cilantro and chervil
1 orange segmented and diced
salt to taste
PREPARATION:
1. Place 4 oz. of linguine emulsion into pan and bring to a simmer.
2. Drop the pasta into salted boiling water for about 1 minute.
3. Remove and drain the pasta and place into the emulsion.
4. Add the crab meat, cilantro and zest a little lemon into it. Taste and check seasoning.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
