See Also: Crab and fennel tagliatelle(recipes)
Tomato and fennel essence with oysters, Dublin Bay prawns and crab(recipes)
organal(dictionary)
Crisp soft shell crab, crab salad and tandoor smoked spicy salmon mousse(recipes)
fennel(dictionary)
sea fennel(medicine)
oil of fennel(medicine)
fennel(encyclopedia)
fennel(medicine)
fennel(dictionary)

Crab and fennel tagliatelle (recipes) and organal (iou)


Crab and fennel tagliatelle (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 baby fennel bulbs200g/7¼oz brown crabmeat75g/2½oz unsalted butter450g/1lb fresh tagliatelle4 drops of truffle oil 2 lemons, juice onlysalt freshly ground black pepper400g/15oz white crabmeat



Method



1. Put a large pot of salted water on to boil.2. Discard the tough outer leaves of the fennel bulbs, reserving the green feathery tops for garnish. Slice the bulbs into thin wedges and reserve.3. Force the dark crabmeat through a sieve and add to a saucepan with 3-4 tablespoons of water. 4. Add the butter and place the mixture in a pan on a low heat to melt the butter and heat through. If the sauce is too thin, continue Cooking until it reduces. 4. Meanwhile, put the fennel wedges and the pasta into the boiling water to cook. 5. Add the truffle oil to the crab sauce, and lemon juice to taste. Season with salt and pepper. 6. Drain the fennel and pasta when it is al dente and return to the pan. 7. Pour in the crab sauce and the white crab meat. Toss to coat. 8. Serve with a sprinkling of the chopped fennel tops.



organal (iou)



organal adjective. rare. E16.
[Old French, from Latin organum: see ORGAN noun1, -AL1.]
organal vein, the jugular vein. Only in E16.
Of or pertaining to a musical organ. Only in M17.
Medieval Music. Of or pertaining to (the) organum. E20.