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Crab Recipe

A Fifteen Cornwall Seafood Recipe

Taglierini of Cornish Crab, cherry tomatoes, fennel & parsley

Serves 4


  • Taglierini (very thin spaghetti)
  • 1 red onion (finely chopped)
  • 50ml white wine
  • 1 fennel (thinly sliced)
  • 2 garlic cloves (finely chopped)
  • 1 chilli (finely chopped)
  • Olive oil
  • 100g cherry tomatoes
  • 200g traditionally hand-picked white Crab Meat
  • Zest of two unwaxed lemons
  • Flat leaf parsley (chopped)
  • Salt and pepper to season

Fish Recipe Method:

  • Boil the Taglierini in a large pan of salted water for a few minutes.
  • In another large pan, gently fry the onion, garlic and chilli in a little olive oil.
  • Add the fennel, tomatoes and white wine and cook until the tomatoes are soft.
  • Add the White Crab Meat and lemon zest.
  • When the pasta is just about cooked, add to the Crab and cook for another minute.
  • Add the parsley, season to taste and serve.

Recipe taken from a pasta-making workshop booklet supplied by Fifteen Cornwall.

Want to make this dish?

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