Crab & lemon spaghetti

Crab & lemon spaghetti

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(12 ratings)

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Cooking time

Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 4

Delicious crab and lemon spaghetti in 15 minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
416
protein
18g
carbs
65g
fat
10g
saturates
1g
fibre
3g
sugar
0g
salt
0.5g

Ingredients

  • 350g spaghetti or linguine
  • 1 garlic clove
  • ½-1 fresh red chilli
  • 20g pack flatleaf parsley
  • 170g can crabmeat
  • 3 tbsp lemon olive oil
  • half a glass of white wine

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Method

  1. Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
  2. Peel and finely chop the garlic; halve, seed and finely chop the chilli. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
  3. Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.
  4. Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.

Recipe from Good Food magazine, July 2003

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Comments

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plottez's picture
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I thought this was awful, sorry

chgroth's picture
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I love this recipe, it's perfect for a quick lunch or dinner. I used fresh lemon and also added some double cream as I don't like pasta when it is too dry. It turned out to be delicious.

littlejones's picture
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Popped to a local farmer's market before lunch and spotted a bag of crab claws for £3. After getting a quick lesson from the lovely fishmonger on how to crack them and get the meat out, I decided to try out this recipe.

I didn't have any lemon oil in, so I followed the suggestions here and just used normal olive oil and some fresh lemon juice. Although I love garlic, I didn't use any because the crab tasted so delicate and fresh that I didn't want to cover up the flavour.

I like to have some vegetables in my pasta, so I cooked some courgette first. While that was cooking, I left the crab to marinade a little while in the lemon juice and chilli. Added the crab just before the courgette was done, along with some spring onions and coriander rather than parsley as I'm not a fan of parsley. It was really delicious.

ladyverte's picture
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This was yummy. Did the lemon and olive oil trick and also added the zest of half a lemon to the crab mixture. I used fresh crab too and added halved cherry tomatoes to the crab mixture. Hubby adored it! A keeper for us.

stellaman1664's picture

more chillis,more parsley and, more crab. you are then on to a winner! empty plates when we served it, could have eaten more!
a small portion would even make a nice starter.
my brother in law is italian and self confessed food snob. i would have no qualms about serving him this!

missmoo75's picture
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I just made this as a quick and tasty lunch, I added 2 seedless finger chillies, I thought it would be too much but was actually just the right amount of heat, I found the canned crabmeat too bland and tasteless so I would probably substitute with prawns next time. Didn't set my world alight though!!

annie01332's picture

This didn't work for me or my pasta loving other half - it went in the bin and we went off to Pizza Express!

amyclarke's picture

Very disappointing....I was really looking forward to this dish. Will be deleting this from my saved recipes.

kizmax's picture
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I did as the domestic godess suggested used normal olive oil and used fresh lemon juice - beautiful dish used parmesan just a little sprinkle as you serve yummy nice light meal with a nice glass of chilled white wine ... yum yum yum

ninagupta's picture
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this is nice with a can of or roasted cherry tomatoes added, and with some spinach wilted in at the end

abbeybel4's picture
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didnt like this recipe, lacked substance. Not enough in it, not very filling, maybe needed a sauce

antonellafood's picture
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A delicious, light and fresh tasting pasta. Instead of the lemon olive oil, I added a slug of extra virgin olive oil and a squeeze of fresh lemon juice for a more zingy and fresh flavour.

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