The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
Ingredients
-
30g pitted green olives (use half)(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 100g Tomatoes Baby Seasonal Mix (use half)
-
120g brown rice casarecce pasta (use half) (Soya)(Brown rice flour 100%)
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lemon (use half)
-
100g white crab meat (use half) (Crustaceans)(white crab meat)
- 3 garlic clove
- 40g rocket (use half)
- 70g samphire (use half)
-
2 tbsp sundried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Allergens
Contains:
Crustaceans
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 126Kcal | 527Kcal |
| 527kJ | 2207kJ | |
| Fat | 5.7g | 24g |
| of which saturates | 0.8g | 3.2g |
| Carbohydrates | 14g | 60g |
| of which sugars | 1.7g | 6.9g |
| Protein | 4.6g | 19g |
| Salt | 0.66g | 2.7g |
| Fibre | 2.0g | 8.3g |
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
100g white crab meat (Crustaceans)(white crab meat)
- 1 unwaxed lemon
- 40g rocket
-
2 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 3 garlic clove
- 70g samphire
-
120g brown rice casarecce pasta (Soya)(Brown rice flour 100%)
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
Allergens
Contains:
Crustaceans
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 127Kcal | 519Kcal |
| 530kJ | 2173kJ | |
| Fat | 5.8g | 24g |
| of which saturates | 0.8g | 3.2g |
| Carbohydrates | 14g | 58g |
| of which sugars | 1.7g | 6.8g |
| Protein | 4.6g | 19g |
| Salt | 0.67g | 2.7g |
| Fibre | 2.0g | 8.2g |
Prep in 10
Low sat fat
Wild Crab Casarecce with Samphire & Olive Salad
Dine like you're in a seaside Italian restaurant with this seafood dish, made even special by brown rice casarecce. Responsibly-sourced crab meat is the star of the show, tossed with plenty of garlic and a pinch of fiery chilli. On the side? A peppery rocket salad with black olives.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a measuring jug, a sieve & a grater
Get started
- Finely slice the garlic. Zest half the lemon, then quarter. Halve the tomatoes
- Roughly chop the olives, then add to the large bowl along with a squeeze of lemon juice
Cook the pasta
- Add the casarecce to the saucepan and boil for 8-9 mins. Add the samphire in the final 3 mins of cooking, then drain together
Make the crab sauce
- Meanwhile, heat the large frying pan with 2 tbsp olive oil on medium heat. Once hot, add the tomatoes and cook for 2-3 mins. Add the chilli paste (for those who'd like the heat), garlic and sundried tomato paste. Cook for another 2-3 mins, until the tomatoes are soft
- Stir in the crab meat and add 150ml water (75ml for 1 person) and simmer for 4-5 mins, until the sauce is thick
Last bits
- Add the samphire and cooked pasta to the crab sauce and stir until combined. Add a splash of water if the sauce looks dry. Finish with a squeeze of lemon juice and season to taste
Plate up
- Toss the rocket through the olive bowl
- Share the crab casarecce between bowls. Sprinkle over the lemon zest and serve the salad alongside. Garnish with any remaining lemon wedges
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