King Crab Orecchiette

These gluten- and dairy-free recipe by Chef Ryan Clift taste as good as they look

Posted on Mar. 2, 2017
By Editor

King Crab Orecchiette
Prep 25 mins • Cook 8 mins • Serves 1



  • 10g shallot (sliced)
    5g garlic (sliced)
    30g sugar snap peas (roughly chopped)
    1 tsp chilli flakes
    3 tbsp corn puree
    1 tsp cracked black pepper
    120g pre prepped pasta
    30g king crab meat
    50ml brandy
    20g extra virgin olive oil
  • King crab
    50g king crab knuckle meat (can either be from the can or handpicked from fresh crabs)
    20g extra virgin olive oil
    10g lemon juice
  • Pasta
    90g arrow root flour
    80g corn flour
    80g rice flour
    14g xanthan gum
    3g salt
    145g water
  • Saffron and corn puree
    500g fresh corn (blanch in boiling water and cut from the cob)
    1 onion
    1 clove garlic
    1g saffron
    100g water (from the water used to blanch the corn)
    20g smoked paprika
    20g shio koji


Step 1

Prepare crab meat. Combine crab meat, oil and lemon juice in a pot and lightly warm over low heat. Set aside for later use.

Step 2

Prepare the pasta dough. Whisk all the dry ingredients in a mixing bowl with water until you form a breadcrumb-like mixture.

Step 3

Transfer mixture to a pasta machine and extrude using the Orecchiette attachment. Alternatively, shape pasta by hand.

Step 4

Blanch pasta in a pot of boiling water for 10 secs.

Step 5

Remove and transfer to an ice bath. Once cold, drain immediately so pasta does not absorb any extra water.

Step 6

Drain well and drizzle a little olive oil over. Reserve in the fridge until needed.

Step 7

Prepare the saffron and corn puree. Blend all the ingredients in a blender. Add water gradually, adjust the amount of water accordingly to bring puree to a silky smooth puree. Set aside for later use.

Step 8

Prepare the king crab pasta. Heat olive oil in a saucepan over medium heat. Lightly saute shallots and garlic till lightly brown.

Step 9

Add pepper and chilli and continue sauteing till fragrant.

Step 10

Add brandy and crab meat to the pan, then reduce heat to low. Add corn puree and snap peas, and cook over low heat for 5 mins, or until peas are tender.

Step 11

Add pasta to the pan and lightly toss for a few seconds.

Step 12

Spoon pasta onto a plate and garnish with warm crab and a generous amount of fresh herbs. Serve immediately.

Recipe: Chef Ryan Clift

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