Crab & lemon spaghetti

Crab & lemon spaghetti

Delicious crab and lemon spaghetti in 15 minutes

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 20 mins

Low-fat

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.

Per serving

416 kcalories, protein 18g, carbohydrate 65g, fat 10 g, saturated fat 1g, fibre 3g, salt 0.5 g

Recipe from Good Food magazine, July 2003.

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Taste team comment

'This took a breezy 10 minutes and is an easy supper dish. The crab flavour was quite subtle - I'd use tuna next time, which I always have in my cupboard.'

Latest comments and suggestions

  • 01 January 2008

    Pipe-o rated this recipe

    5 stars

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  • 28 February 2008

    domesticgoddess rated and commented on this recipe

    5 stars

    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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  • 08 April 2008

    Abbey rated and commented on this recipe

    2 stars

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

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  • 30 July 2008

    Nina rated and commented on this recipe

    4 stars

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

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  • 22 August 2008

    kizmax rated and commented on this recipe

    5 stars

    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

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  • 09 September 2008

    Ames commented on this recipe

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

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  • 28 January 2009

    Woody commented on this recipe

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

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  • 20 June 2009

    Miss Moo rated and commented on this recipe

    3 stars

    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!!

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  • 03 September 2009

    daddachef commented on this recipe

    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!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 20 mins

Low-fat

Ingredients

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Per serving

416 kcalories, protein 18g, carbohydrate 65g, fat 10 g, saturated fat 1g, fibre 3g, salt 0.5 g

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