Extravagant! Taraba King Red Crab Pasta

Extravagant! Taraba King Red Crab Pasta

This is a rather luxurious recipe. I used leftover taraba crab. An extravagant seafood pasta that exemplifies seafood rich Hokkaido.

Ingredients: 4 servings

400 g
20 g
○ Taraba crab meat
200 g
○ Lemon juice
2 tablespoons
○ Olive oil
3 tablespoons
○ Mayonnaise
3 tablespoons
○ Salt
1/2 teaspoon
○ Rakkyou (pickled wild onions)


1. Boil the pasta.
2. Take the crabmeat out of the shell. You can use the shell to decorate the dish. Use scissors to remove the crabmeat.
3. Finely chop the rakkyou pickles. It's used instead of garlic as a hidden flavor. If you don't like it, leave it out.
4. Mix all the ○ ingredients together. Adjust the amount of salt depending on the saltiness of the crab meat. This crab was pretty salty, so I just added a little bit.
5. Put the boiled pasta in a large bowl and toss with butter.
6. Add the crabmeat sauce from Step 4, and mix well.
7. Transfer to serving plates. Garnish with chopped parsley and the crab shells.

Story Behind this Recipe

I had some taraba crab leftover and had to use it up quickly.