Creamy crab & pea pasta

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• blue_sphere

  26 May 2009

  blue_sphere rated and commented on this recipe

  

  A simple recipe with simple ingredients that produces a very tasty meal!

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• Belkey

  27 May 2009

  Belkey rated and commented on this recipe

  

  This was quite nice, but not great, my pasta ended up rather like soggy knitting.

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• michellecchan

  27 May 2009

  michellecchan commented on this recipe

  Made this with tinned crab- not very nice i think definitely need to make this with fresh crab. Made it so i could have it cold at lunch in work- also not a good idea! Tasted much nicer when i tried it hot yesterday! Has a nice lemon zing to it. Probably won't make this again.

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• Lynsey

  29 May 2009

  Lynsey rated and commented on this recipe

  

  A good quick recipe for mid week

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• Miss G

  07 June 2009

  Miss G rated and commented on this recipe

  

  I have just had this for dinner and really enjoyed it. I have never seen my boyfriend eat so quickly he loved it. I did take note of the other comments on here and added some olive oil to the spaghetti before adding it to the creme fresh. This helped the spaghetti not to stick, although it now probably isn't considered low fat but what the hell. I also added some fresh sage as well as parsley which I thought really complimented the dish. I served it with garlic bread and will be doing this again. I did use tinned crab because I didn't want the expense of fresh crab if it didn't work, but I will be using fresh crab next time.

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• Del

  09 June 2009

  Del rated and commented on this recipe

  

  Clean & fresh tasting but I found it a bit too virtuous to really enjoy. The above comment is spot on, because if your pasta is too dry when you combine it with the creme-fraiche and then the lemon juice, the result is not particularly pleasant! You can solve this by adding a little water (or white wine!) but really I prefer a splash of single cream in the first place! I bought top quality big-flaked tinned crab meat which replaced the fresh crab rather well. Forget about using cheap watery stuff though. Frozen cooked prawns would be a better bet.

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• katyrouth

  10 June 2009

  katyrouth rated and commented on this recipe

  

  Didn't have any problems with dry/sticking pasta - just made sure I added the creme fraiche and lemon juice as soon as it was drained. Very fresh and tasty. Well worth using fresh crab, too - the flavours really complement it.

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• Gayns

  28 June 2009

  Gayns rated and commented on this recipe

  

  This was delicious- I did use good quality tinned crab and found it to be fine- will definitely try with fresh though. The flavours were fresh and summery and this was a really easy recipe! Mmmm yummy!

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• Cecilia

  08 July 2009

  Cecilia commented on this recipe

  Tried this recipe with gluten free spaghetti and added smoked salmon, as my sister is a coeliac and we both loved it, even if the spaghetti did stick together a bit! Will definitely make it again

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• Gbobs

  12 July 2009

  Gbobs rated and commented on this recipe

  

  I have made it a few times sometimes with good quality tinned crab also with fresh, nice with a mix of the two! Will be one of the family favourites!

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• emmascakesofbath

  04 August 2009

  emmascakesofbath commented on this recipe

  We really liked this! I used tinned crab meat - it works really well. I sprinked some feta cheese ontop - divine!

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• alyssa

  21 August 2009

  alyssa rated and commented on this recipe

  

  This was delicious!! The chilli flakes did give it a lil kick, or else i think the taste will be rather boring. I used fresh crab. However I wudnt cook this as much as I wanted to because its costly!

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• brooksi

  26 August 2009

  brooksi commented on this recipe

  I made this with fresh crab, it was very tasty and easy to make. I think next time i will try it with smoked salmon and asparagus for a variation. I sprinkled some nice leaves around the spaghetti to serve which made it look nice.

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• Zoulikha

  04 November 2009

  Zoulikha rated and commented on this recipe

  

  Made this for lunch this morning..... It was a disaster... Not quite sure what went wrong but everything went straight to the bin :( The biggest disaster to date :(

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• Laurence

  18 February 2010

  Laurence rated this recipe

  

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• welsh_sarah

  06 May 2010

  welsh_sarah rated and commented on this recipe

  

  Easy to make but, plain and boring. Wouldn't make it agian.

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• donegalgirly

  02 August 2010

  donegalgirly rated and commented on this recipe

  

  Yum!! I will use less lemon next time. The lemon was a bit overpowering.

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• Cat

  19 April 2011

  Cat rated and commented on this recipe

  

  Very disappointing - this recipe somehow managed to remove all the flavour from nice, fresh crab so it ended up tasting of absolutely nothing. What a waste of good seafood!

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• Leanne

  29 April 2011

  Leanne commented on this recipe

  Incredibly simple, very tasty. Made it with dried chilli flakes, these worked as well as fresh I think.

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http://www.bbcgoodfood.com/recipes/10873/

http://www.bbcgoodfood.com/recipes/10873/

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Ingredients

• 400g spaghetti
• 200g fresh or frozen peas
• 300g fresh crabmeat
• 5 tbsp reduced-fat crème fraîche
• 1 red chilli , deseeded and chopped
• handful parsley leaves, chopped
• zest 1 lemon, juice ½ lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Low-fat

Ingredients

• 400g spaghetti
• 200g fresh or frozen peas
• 300g fresh crabmeat
• 5 tbsp reduced-fat crème fraîche
• 1 red chilli , deseeded and chopped
• handful parsley leaves, chopped
• zest 1 lemon, juice ½ lemon

PER SERVING

512 kcalories, protein 31g, carbohydrate 81g, fat 10 g, saturated fat 3g, fibre 5g, sugar 5g, salt 0.83 g

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