Pasta and crab.

After chopping a fennel bulb and then the fronds (for a garnish)......
add them to a large pan of salted boiling water while, into a separate small pan, push some brown crab meat through a sieve add a large knob of butter and few tablespoons of water - heat through till a sauce forms......
once the past and fennel are cooked, drain and add the sauce to coat the pasta and chopped fennel along with a 400gm of white crab meat - some might say it doesn't look so appetising but it does have a knockout creamy taste! - coincidentally, the only recipe on the Dartmouth Seafood festival web site is another pasta and crab dish from Devon super chef Mitch Tonks.