Crab pasta bake with tarragon
A delicious, comforting crab bake that works just as well on a weeknight as at a party.
Ingredients
For the white sauce
- tbsp Butter
- tbsp Plain flour
- ml Whole milk
- ml Double cream
- Salt
- Shallots
- tbsp Tarragon, finely chopped
- tsp Dijon mustard
- Lemon, zest finely grated
- g Crabmeat (a mix of white and brown)
- g Pasta
Instructions
Crab pasta bake
Melt the butter in a saucepan.
Colour the shallot lightly.
Add the flour and stir as you add the cream and milk.
Bring to the boil, cook for a few minutes and season to taste with salt.
Take it off the heat and add the tarragon, lemon zest, mustard and crabmeat.
Cook the pasta in lightly salted water until tender. Drain and toss with a little good olive oil.
Toss the pasta with the crab sauce and put it in an ovenproof dish. Top with grated cheese and bake at 160°C/140°C fan/gas 3 for about 18 minutes.
Serve with some good bread and a salad.
For the white sauce
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