In the 8GTCC Cantonese Cuisine Discovery in Red Star Seafood Restaurant, a discussion on crab fat was brought up and one thing led to another, I was brought into the discussion to make a Crab Paste Pasta at home. You know how Ben always put hints in the comments. Well, I guess I just have to make this once to satisfy his curiosity, knowing that this is not a very healthy conscious choice.
So, here is it, a simple pasta dish flavoured with crab paste. I bought the crab paste from Tindahan Grocery on Minoru Blvd as directed by Crispy Lechon. Thanks, for the tips. We found that the crab paste does not have a strong flavour as we expected. It has a mild seafood flavour.
Taba ng talangka or crab paste is made with really small crabs that have lots of roe or fat. Click on the image above to check on the nutrition facts which indicates that it is relatively high in cholesterol (18%) and salt (46%) of daily value per 2 tablespoons (55g). For this recipe, I have to use the whole jar of the crab paste which is 227g for 4 to 5 servings. After doing the math, the figure is not as scary as I initially thought.
- 1 pound spaghettini
- 1 jar (8 oz) of Crab Paste
- 2 tablespoons of Olive oil
- 1 bulb of garlic, peeled and minced
- juice from 1 lemon (I left this out as my family does not like tangy pasta)
- 1 teaspoon chili flakes, optional
- Parmesan cheese
- basil leaves for garnishing
Source: this recipe is adapted from http://sliceofpattie.blogspot.com/2010/08/recipe-request-aligue-crabfat-pasta.html via fmed’s recommendation
Prep time: 5 minutes; Cook time: 8 to 10 minutes; Serves 4