Crab Pasta - Panasonic Cooking

Recipe courtesy of Nik Michael Imran


  1. Mince garlic. Slice red chili lengthwise, remove the seeds and pith, then finely julienne before mincing.
  2. Pluck medium sized branches from the watercress, including some leaves.
  3. In a pot of boiling water, add pasta and salt, leave it to cook until al dente.
  4. In a small pan, lightly sauté minced red chili and garlic until translucent on a medium to medium low heat.
  5. Turn off the heat and transfer the red chili and garlic mix into a mixing bowl.
  6. Into the bowl, add crab meat, sea salt and watercress. Toss evenly to mix.
  7. Once spaghetti is cooked, immediately add to mixing bowl with a little pasta water.
  8. Add truffle oil and and combine evenly wth the pasta. Season with more salt.
  9. For garnishing use Ikura and watercress leaves. Serve.


  • 500g Spaghetti
  • 1 cup Olive Oil
  • 2tbs Truffle Oil
  • 500g Crab meat, blanched
  • 80g Garlic
  • 40g Red Chilli
  • 200g Watercress leaves
  • 2tbs Ikura Sea Salt