Creamy crab & pea pasta

Creamy crab & pea pasta

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(20 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
Fresh crab is one of summer’s real treats and its delicate flavour means it needs only minimal cooking

Nutrition and extra info

Nutrition: per serving

  • kcal512
  • fat10g
  • saturates3g
  • carbs81g
  • sugars5g
  • fibre5g
  • protein31g
  • salt0.83g
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  • 400g spaghetti
  • 200g fresh or frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 300g fresh crabmeat
  • 5 tbsp reduced-fat crème fraîche
  • 1 red chilli, deseeded and chopped
  • handful parsley leaves, chopped



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

  • zest 1 lemon, juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.

  2. Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.

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Comments, questions and tips

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12th Jul, 2009
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!
8th Jul, 2009
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
28th Jun, 2009
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!
10th Jun, 2009
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.
9th Jun, 2009
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.
7th Jun, 2009
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.
29th May, 2009
A good quick recipe for mid week
27th May, 2009
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.
27th May, 2009
This was quite nice, but not great, my pasta ended up rather like soggy knitting.
26th May, 2009
A simple recipe with simple ingredients that produces a very tasty meal!


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