Crab & lemon spaghetti

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• Pipe-o

  01 January 2008

  Pipe-o rated this recipe

  

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• domesticgoddess

  28 February 2008

  domesticgoddess rated and commented on this recipe

  

  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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• Abbey

  08 April 2008

  Abbey rated and commented on this recipe

  

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

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• Nina

  30 July 2008

  Nina rated and commented on this recipe

  

  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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• kizmax

  22 August 2008

  kizmax rated and commented on this recipe

  

  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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• Ames

  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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• Woody

  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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• Miss Moo

  20 June 2009

  Miss Moo rated and commented on this recipe

  

  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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• daddachef

  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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• LadyV

  08 May 2011

  LadyV rated and commented on this recipe

  

  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.

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• LittleJones

  22 July 2011

  LittleJones rated and commented on this recipe

  

  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.

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• Purplecoyote

  25 August 2011

  Purplecoyote rated this recipe

  

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• ChrissieHH

  19 March 2012

  ChrissieHH rated and commented on this recipe

  

  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.

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• KB

  08 June 2012

  KB rated and commented on this recipe

  

  I thought this was awful, sorry

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 15 - 20 mins

Low-fat

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

Per serving

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

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