Spaghetti with crab, cherry tomatoes & basil

Spaghetti with crab, cherry tomatoes & basil

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(34 ratings)

Prep: 10 mins Cook: 15 mins


Serves 3
Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal349
  • fat6g
  • saturates1g
  • carbs52g
  • sugars5g
  • fibre3g
  • protein26g
  • salt1.36g
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  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves, chopped
  • pinch chilli flakes
  • 200g cherry tomatoes, halved
  • zest and juice 1 lemon



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

  • 2 x 170g cans white crab meat, drained


    A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…

  • 200g spaghetti
  • 1 tsp capers, drained and rinsed
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • handful basil leaves, roughly chopped


  1. In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through – not too much or it will break up.

  2. Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

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Comments, questions and tips

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15th Nov, 2011
This was delicious, quick and very easy to make. Didn't add the capers as I don't like them and added a bit extra chilli because I like things hot, also used shredded tinned crab instead of chunks. The tomatoes were a lovely sweet touch and a healthy bonus, will definitely make again.
8th Oct, 2011
Also left out the lemon zest following other comments on here.
8th Oct, 2011
Lovely dish. I made it for 2 people and 1 tin of crab meat was plenty! Used Kingfisher shredded crab meat. Left out the capers as I don't like them and added a pinch of salt as crab is not that salty unlike other shellfish!
21st Sep, 2011
Loved this - tasty and healthy! I followed the advice above and didn't bother with the lemon zest as the sauce was already lemony enough! Loved the crab, will defo make this again.
19th Jul, 2011
Very tasty! I didnt add the capers but it still tasted great.
14th Jul, 2011
Where did I go wrong? This was the first EVER dish we've had that got thrown in the bin virtually untouched. It stunk the house out and none of us could face eating it. I checked to make sure the crab was well in date before I even started to cook so I know it wasn't that. Thoroughly disappointed. Certainly won't be trying this one again.
13th Jul, 2011
Loved this dish. Really easy and very tasty. Combination of flavours just right. Lemon, chilli, garlic and basil are powerfully delicate. Cheap, healthy. Boom.
28th Jun, 2011
Very easy, tasty and healthy! This will become a regular!
michelle-macdougall's picture
8th Jun, 2011
Made this tonight and loved it, a really nice summertime pasta. I just used regular tomatoes and the lemon gave it such a nice fresh flavour.I will certainly be making this again,
1st Jun, 2011
This is too good. I made it last week and am looking forward to it again tonight. I used only the juice of half a lemon, no zest and half a fresh chilli instead of flakes. Also used half a can of white crab and a pot of the fresh stuff (brown and white) to make it extra luxurious.


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