Crab & lemon spaghetti

Crab & lemon spaghetti

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Cook: 15 mins - 20 mins


Serves 4
Delicious crab and lemon spaghetti in 15 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal416
  • fat10g
  • saturates1g
  • carbs65g
  • sugars0g
  • fibre3g
  • protein18g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 350g spaghetti or linguine
  • 1 garlic clove
  • ½-1 fresh red chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 20g pack flatleaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 170g can crabmeat
  • 3 tbsp lemon olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • half a glass of white wine


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Jun, 2012
I thought this was awful, sorry
19th Mar, 2012
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.
AnnieGambles's picture
22nd Jul, 2011
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.
8th May, 2011
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.
3rd Sep, 2009
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!
20th Jun, 2009
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!!
28th Jan, 2009
This didn't work for me or my pasta loving other half - it went in the bin and we went off to Pizza Express!
9th Sep, 2008
Very disappointing....I was really looking forward to this dish. Will be deleting this from my saved recipes.
22nd Aug, 2008
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
30th Jul, 2008
this is nice with a can of or roasted cherry tomatoes added, and with some spinach wilted in at the end


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?