Lemon Basil Alaskan Crab Pasta – Delishar


Super quick, and incredibly simple to make, but guaranteed to impress your dinner guest! It took me only 20 minutes to make this gorgeous plate of pasta! I regretted not making larger portion of this dish as both the husband and I could not get enough of it! I made another 2 servings using teddy bear shaped pasta for the girls, and they finished their meal at record speed!

This time round, I used The Alaska Guys‘ Wild Alaskan Golden King Crab. Since they are already cooked in Sea Brine (a salt water solution that acts like a natural preservative) it means I just have to get them out of their shell with my pair of trusty kitchen shears and heat them up! The crab legs made the would-have-been-boring pasta popped with it’s succulent, sweet, salty, and most definitely fresh taste of the Alaskan sea!

TAG‘s Wild Alaskan Seafood are caught from the open sea of Alaska, then almost immediately the live crabs are cleaned, cooked, and packed for shipping to ensure that you get the freshest possible seafood from the Alaskan sea to your dining table. If you have not tasted Alaskan Crab, you are missing out on something really good. Use discount code “Delishar5” if you are planning to try out some of The Alaskan Guy‘s wild Alaskan Seafood!

Win S$68 TAG in-store voucher for you to redeem any of their wild caught Alaskan seafood! Go to GIVEAWAY page for more details! 

Ingredients (Serves 2)

  • Alaskan King Crab from The Alaska Guys, about 1/2 cup 
  • 2 servings of pasta
  • 2 lemongrass, ends only cut to 2 inch pieces & bruised 
  • 1/2 cup cherry tomatoes, halved
  • Handful of fresh basil, chiffonade
  • 4-5 cloves garlic, minced
  • 1 tbsp butter
  • 1/4 cup olive oil
  • 1/2 lemon
  • Salt and pepper to taste
  • Reserved cooked pasta water
  • Lemon zest and basil for garnish (optional)


Cook your pasta just shy of al-dente in a pot of salted water with lemongrass.

Reserve some of the water for later.

Remove shell of the Alaskan King Crab and cut it into bite size pieces.

Heat pan on med-low, add oil and butter.

When butter is melted, add garlic. 

Allow garlic to infuse oil for a couple of minutes without browning, lower heat if necessary.

Then add crab meat and cherry tomatoes. 

Saute for 2 minutes, and add pasta.

Toss to coat pasta, adding some pasta water if too dry.

Season with salt and pepper.

Remove from heat, squeeze in lemon juice, and toss in basil leaves.

Toss to combined and garnish. 

Serve immediately.

Bon appetit!!

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Crab Bisque with Bacon and Corn + $68 Voucher Giveaway! – Delishar

I made this amazing crab bisque with The Alaska Guys‘s wild Alaskan Golden King Crab. I cannot rave enough about the quality of their seafood. Their wild caught salmon are all sashimi grade and does not have the fishy taste you get from farmed salmon. TAG carries 3 different types of salmon as mentioned in my previous post. TAG’s flagship store is now open for business! And to celebrate that, they would like to give Delishar’s readers a chance to win a S$68 in-store voucher! That would equate to about 1kg of Wild Alaskan Snow Crab, Wild Alaskan Salmon, or Wild Alaskan Cod! Please find details of the giveaway at the end of this post.

You can use it to make the salmon recipes shared on Delishar. Or redeem for some Alaskan Crab to make this delicious (I promise) dish that I’m about to share with you! The husband had 3 servings and was asking for more. The bisque was rich, has a deep intense flavour that was balanced out by the refreshing and sweet tasting chunky crab meat. This is a very hearty and comforting dish. I love the crunch of the sweet corn, and the smokiness of the bacon which added more depth to the dish. Serve it with some bread for a complete meal.

There is no need to reheat the crab legs prior as it will be reheated in the soup itself. Just thaw out the frozen Alaskan Crab, remove the shells using a pair of kitchen shears, and pull the meat apart into chunky pieces.

If you are around the area, don’t forget to drop by TAG’s store and take a look at their premium seafood selection.

You can find them at:

The Alaska Guys
201 Telok Kurau Road
#01-05 Kurau Court
(S) 423910

Tel: 8356-8944
[email protected]

Crab Bisque with Bacon and Corn

  • 3-4 slices of bacon
  • 1/2 med onion diced
  • 3 cloves garlic minced
  • 1 stalk celery diced
  • 1/4 cup white wine
  • 1-1/4 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1-1/2 tbsp butter
  • 1-1/2 tbsp plain flour
  • 1/2 cup heavy cream
  • 1/2 cup low fat milk
  • 1 cup cooked Alaskan Crab from TAG pulled apart into chunky pieces
  • 1/2 can of corn kernels
  • 1 stalk of spring onion chopped
  • 1/2 tbsp canola oil
  • Some chopped spring onions and crumbled bacon to garnish
  • Heat wok or non-stick soup pot on med high with canola oil.

  • Pan fry bacon until crisp, remove from pan, and crumble. (Do not wash pan.)

  • In the same wok, saute onion, garlic, and celery over med heat until onion is translucent.

  • Add wine and de-glaze pan.

  • Then add tomato paste, worcestershire sauce, and seasonings.

  • Bring to a simmer over med heat and allow to cook for 5-6 minutes until sauce is thickens and reduced.

  • Add chicken stock, and allow to simmer for 8-10 minutes over med heat.

  • Transfer stock to a heat resistant blender/processor (or use handheld blender) and process until smooth.

  • Return puree to soup pot.

  • Now prepare the roux. In a saucepan, melt butter.

  • When butter is bubbling, add flour, and allow to cook on low for 2 minutes.

  • Then gradually whisk in milk and cream, simmer for 2 minutes while whisking until smooth.

  • Transfer roux mixture into puréed stock.

  • Add bacon, corn, and green onion then bring the bisque back to a simmer over med heat.

  • Lower heat to low, and allow to simmer for 8 minutes until soup thickens.

  • Garnish with chopped spring onion, and crumbled bacon.

  • Serve immediately.

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Friday, Apr 3, 2015 at 11:59 p.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Due to the nature of this giveaway, it is open to Singapore entrants only. Terms & condition apply.

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Chilli Crab & Scallop Wonton Ravioli – Delishar

I am obsessed with chilli. Hot & spicy chilli peppers. I find it difficult to order something without that spicy kick, so much so that I always bring my own packets or sambal terasi whenever I’m travelling to the USA or European countries.  I’ve made a few variations of dishes, creating fusion between the east and west with the concept of the popular Singapore Chilli Crab. The dishes I’ve shared are Chilli Crab Cake Pasta, Chilli Crab Burger, and Chilli Crab Cream Pasta. Today, it’ll be another east meet west fusion. 

The inspiration popped up while I was cooking with the founder of Cirrus Culinnaire. She was teaching me how to make her famous ravioli from scratch, and that lady is a perfectionist! Her handmade pasta was rolled until paper thin, it was not easy for me to pass her test. I asked why do we need to roll it so thinly, and she explained that it makes a world of difference with the texture. The ravioli we purchase outside usually has pretty thick doughy wrappers and very little filling. I have to agree to that.

Crab ravioli 5

Already, I’m not a big fan of working with dough. So having to roll it over and over again through the pasta machine, and making sure it doesn’t tear was really work intensive. So when I went home, I improvised. Being the lazy efficient cook that I am, I used wonton skin to save me the trouble of working with dough. 😛 It worked out really well, and saved me so much time / heartache.

The cream cheese serves 2 purpose in this dish. It acts as a binder to hold the crab meat together, and the creaminess helps to balance and tone down the spiciness of the chilli crab sauce. He husband kept saying, “wow, that’s really good” while he was enjoying his serving. Went back into the kitchen and helped himself to a 2nd serving. Definitely something to try if you are looking to impress your guests! And so much cheaper to make than to purchase too!  


Chilli Crab Wanton Ravioli


Makes about 22 ravioli.
Serves 4-6 people

Wonton Ravioli

  • 500 g crab meat I used OKEANOSS from ntuc
  • 22 bay scallops
  • 113 g cream cheese softened
  • 3 tbsp chopped coriander leaves / cilantro
  • 1 pack of wonton skin about 50 pieces
  • Salt and pepper to taste

Chilli Crab Sauce

  • 2 shallots
  • 3 cloves garlic
  • 1 inch thumb ginger
  • 1 stalk lemongrass
  • 2 chilli padi seeds removed (or to taste)
  • 1/2 cup ketchup
  • 1 tbsp vinegar
  • 1 1/2 tbsp sugar
  • 1/2 tsp belacan chilli or to taste
  • 3/4 cup chicken stock
  • 1 egg lightly beaten
  • salt and pepper to taste
  • 1 tbsp oil
  • spring onions to serve

Wonton Ravioli

  • In a large mixing bowl, add cream cheese, crab meat, and cilantro.

  • Season with salt and pepper.

  • Place a wonton wrapper on work surface, scoop about 1 heaping tbsp of filling on the wonton.

  • Push a bay scallop into the middle of the filling.

  • Using your finger or a brush, wet the sides with water.

  • Lay another piece of wonton skin over, and start sealing the sides, making sure there’s no air trapped in there.

  • Then lay it on a tray lightly dusted with flour until ready to use.

  • Cover with a damp cloth while you continue wrapping the rest.

  • To cook, bring a pot of water to boil, then add some olive oil.

  • Drop ravioli on the olive oil to coat so that it doesn’t stick.

  • Cook in batches, so not over crowd your pan/pot.

  • Cook for 3-4 minutes or until done. (about 5-6 minutes if frozen)

  • Drain and plate on serving plate.

Chilli Crab Sauce

  • In a food processor, blend together ginger, garlic, shallot, chilli padi, and lemongrass to get a paste.

  • Add a splash of chicken stock if it’s not blending well.

  • In your frying pan, add 1 tbsp oil, and saute paste with belacan chilli for a minute.

  • Then add in chicken stock, and ketchup

  • Season with vinegar, sugar, salt and pepper.

  • Bring to a boil, then lower heat to medium

  • Slowly drizzle in beaten egg while swirling with spatula to thicken sauce.

  • When sauce is thicken and egg is all cooked, remove from heat.

To assemble

  • Plate ravioli on plate, then drizzle some chilli crab sauce over.

  • Garnish with spring onions and serve.

To get rid of the fishy smell of frozen crab meat.
Soak it in milk for 30 minutes, drain and squeeze out all the liquid.
Freeze the prepared ravioli on a single layer and transfer to zip lock back for storage after it is frozen.

Crab ravioli 4

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Crab Bites with Thai Seafood Sauce – Delishar

Oh hey hi! I’m back with another video and a super easy recipe to whet your appetite. This time, it’s a no-cook recipe that requires very little preparation. As a busy working mom, I often look to create quick and delicious recipes for snacks or mini get-togethers. With the group size capped to 5/household at any one time, these bite-sized hors d’oeuvres are perfect for entertaining. I brought it to a family gathering for taste testing and it was 3 generations approved!

Using DoDo‘s crab chunks, I don’t even have to peel the plastic wrapping off or slice the crabsticks. Just remove it from the package and it’s ready to be devoured. What I love most about these affordable DoDo crab chunks are the 90g package size and the $1.70 price. It’s the perfect size for 1-2 pax. It’s also the perfect amount to use for your stir-fries, personal hotpot, pasta, and more…

For this recipe, I was inspired by little tapas with Thai flavours infused into them. The sauce made is also known as Nam Jim Talay, a popular Thai seafood dipping sauce. The mayonnaise on the vessel adds depth with its creaminess to bring all the fresh herby flavours together. It also balances out the spiciness of the sauce while the sweetness of the crab chunks marries the tanginess of the sauce beautifully. If you’d like to see more recipes like that, let me know. 🙂

Crab Bites with Thai Seafood Sauce

Prep Time 10 minutes

Cook Time 0 minutes

0 minutes

Total Time 10 minutes

  • 3 packs Dodo Crab Chunks
  • 1 cucumber shredded & liquid squeezed out
  • Crispy toasts or crispy baguette See notes for alternatives
  • Mayonnaise
  • Chives to garnish


  • 1 clove garlic
  • 1 chilli padi or to taste
  • 1 shallot
  • 50 g coriander roots included
  • 3 tbsp fish sauce
  • 4 tbsp sugar
  • 4 tbsp fresh lime juice
  • ½ tsp salt
  • Method:

  • Add everything for dressing into the blender and blend.

  • Pour enough dressing over crab chunks and toss to coat.

  • Spread some mayo over the crispy toasts.

  • Top with shredded cucumber and add crab chunks.

  • Garnish with chives and serve.

You may also use pie tie cups, ritz crackers, rice crackers, wafer/crackers, tostitos scoops etc.

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