Sally MacColl was born and brought up on the beautiful Hebridean island of Mull, where she is co-owner of the Tobermory Fish Company, a family-owned business since 1971. Her newly published book The Tobermory Seafood Bible features over 50 delicious tried-and-tested seafood recipes, including our recipe of the week, Crab and Pancetta Pasta Bake. Sally suggests buying picked crab meat to save you the effort of cooking a whole crab!
Crab and Pancetta Pasta Bake from The Tobermory Seafood Bible
Some upmarket comfort food right here. I like to serve mine family-style in the gratin dish for people to help themselves, with a big green dressed salad.
250g (9oz) penne pasta
100g (4oz) pancetta
30g (1oz) butter
40g (1½oz) plain flour
500ml (18fl oz) milk
1 tbsp Dijon mustard
100g (4oz) parmesan
100g (4oz) cheddar cheese
Pepper to season
200g (8oz) sourdough
4 tbsp fresh parsley
200g (8oz) crabmeat
Cook the pasta until al dente and drain. Meanwhile, fry the pancetta in olive oil until crisp. Remove to a plate with a slotted spoon, reserving the oil in the pan.
Add the butter to the pan and melt, then stir in the flour and cook for a minute. Remove from the heat and whisk in the milk, stirring until smooth. Return to the heat and bring to the boil continuing to stir until thickened. Mix in the mustard and most of the cheeses, reserving some to top the bake with. Season with pepper only.
Blitz the sourdough and parsley to breadcrumbs in a food processor.
Heat the oven to 190°C/375°F/gas 5.
Mix together the crabmeat, pancetta, cheese sauce and pasta and place in a gratin dish. Top with the breadcrumbs and remaining cheese.
Bake for 30 to 35 minutes.