Hand-picked Cornish

Crab Linguine

Crab Linguine Recipe

Cornish Crab Linguine

Here’s a sumptuous supper dish that takes minutes to prepare. Because Balans Soho Society is kind of fancy, we use hand-picked Cornish crab meat for this recipe and we use a crab claw for a garnish. Neither are obligatory unless you’re really looking to impress.

Serves 2


500g linguine (dried or fresh)

100g white crab meat

1 tbsp red chillies, deseeded and finely chopped

3 tsp spring onions, finely sliced

1 tsp garlic, minced

1 tbsp grated lemon zest

1 tbsp minced flat-leaf parsley

Maldon sea salt & freshly ground black pepper

1 tbsp extra-virgin olive oil

Flat-leaf parsley, finely chopped for garnish.


Lightly sauté the garlic, chilli, flat-leaf parsley, lemon zest and spring onions in the extra-virgin olive oil for 2-3 minutes and then add the crab meat. Season with Maldon sea salt and freshly ground pepper.

Add Maldon sea salt to a large pan of water and cook the pasta to guidelines on the pack.

Add the cooked linguine to the sauce and gently stir together.

Garnish your crab linguine with a crab claw and some finely chopped parsley.

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