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I am playing around with a lot of butter in the kitchen at the moment, trying to come up with recipes for William’s Butter. So I will share a few with you as and when I do them.
This was last night’s tea and I hesitate to call it a recipe because it only has three ingredients, but it is packed full of flavour from the butter and the crab – they complement each other perfectly. And it was only fifteen minutes from start to finish so perfect for mid-week.
Spicy Crab Spaghetti
Fresh crab meat – 120g
Spaghetti or linguine – approx 200g (we are quite greedy)
Williams chilli, coriander & lime butter- 4 tsp
Olive oil & black pepper to serve
- Cook your spaghetti until al dente, drain and return to the pan
- Add the butter and allow to melt over the pasta
- Add the crab, mix in, and return to a low heat for a couple of minutes until the meat is hot
- Plate up, drizzle with olive oil and add pepper to taste
I used this amount of the butter and it gave quite a chilli kick, but we could still taste the crab. If you like it hot, experiment with more butter.
At this point, I would normally point you towards the website for the butter, but he hasn’t got one (yet)! So while I drag William’s Butter in to the 21st century, you can find him at farmers markets across Lancashire and Manchester, and also in Kenyon Hall Farm Shop and the Cheese Place, Prestwich.