Pasta with Crab

Name: Pasta with Crab
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British
Ingredients: 400g dried spaghetti; 250g white crab meat, fresh or pasteurised; 2 garlic cloves, thinly sliced; 1 red chilli, deseeded for a milder heat and finely chopped; 1 unwaxed lemon, zest and juice; 50ml extra virgin olive oil; 1 small bunch of flat-leaf parsley, finely chopped; 1 tsp salt, for the pasta water; 1 pinch of salt and black pepper, to season

Pasta with crab needs very little beyond good crab meat and a handful of store-cupboard ingredients. Garlic and chilli are warmed in olive oil, the crab is folded in with lemon zest and juice, and a splash of starchy pasta water brings it together into a light, glossy sauce. It takes about 25 minutes, serves four and feels far more special than the effort suggests.

By Easy RecipesUpdated 23 August 20264.7(53 ratings)

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Total: 25 min
Prep: 10 min
Cook: 15 min
Serves: 4
Per serving: 525kcal

Choosing crab for pasta with crab

Dressed crab and picked crab meat are sold in most supermarkets and fishmongers, either fresh in a tub or pasteurised in a pot. For this recipe you want the white meat, which is sweet and delicate. Check the label for shell and pick through it before you start. Tinned white crab meat will also do if that is what you can get: drain it well and warm it for a minute only.

Lemon is the second ingredient that matters. The zest gives the fragrance and the juice cuts through the oil, so use an unwaxed lemon and add the juice a little at a time. If you cannot find fresh chilli, use a pinch of dried chilli flakes in the oil.

Method for pasta with crab

Tap a time to start a timer.

Boil the pasta Bring about 3 litres of water to the boil in a large saucepan and add the 1 tsp salt. Cook the spaghetti for less than the packet says, usually about , until it still has a little bite. Scoop out a mugful of the cooking water, then drain.
Prepare the flavourings While the pasta cooks, grate the lemon zest, then squeeze the juice. Slice the garlic and chop the chilli and parsley.
Warm the oil Heat the olive oil in the frying pan over a low to medium heat. Add the garlic and chilli and cook gently for about , until fragrant. Do not let the garlic brown, or it will turn bitter.
Add the crab Stir in the crab meat, lemon zest and 2 tbsp of lemon juice. Warm it through for about , stirring gently so the crab stays in flakes. Take the pan off the heat if it starts to sizzle.
Toss and serve Add the drained spaghetti and 100ml of the pasta water to the pan. Toss over a low heat for until the sauce turns glossy and coats the strands. Add the parsley, season with black pepper and a pinch of salt if needed, and add more pasta water if it looks dry. Serve at once with an extra squeeze of lemon.

What to serve with it

A bowl of peppery rocket dressed with lemon and olive oil is all this needs, perhaps with some crusty bread. If you cannot get hold of crab meat, a pasta with prawns and white wine sauce uses the same method and the same light touch.

If you would rather buy whole crab and pick it yourself, boiled crab claws show you how to cook them, and the meat from them works well here.

Common problems and fixes for pasta with Crab

The sauce is dry and the spaghetti sticks together.: The starch in the pasta water is what makes the sauce. Add it a splash at a time while you toss, until the strands are glossy and loose.
The crab turns stringy or tough.: The crab is already cooked, so it only needs warming. Keep the heat low and add it near the end, never boil it in the sauce.
The garlic tastes bitter.: It caught in the pan. Slice it thinly, cook it for no more than a minute over a gentle heat, and take the pan off the hob as soon as it smells fragrant.

Frequently asked questions about pasta with Crab

Can you use frozen crab meat?

Yes. Defrost it overnight in the fridge, then squeeze out any liquid and pat it dry with kitchen paper so it does not thin the sauce.

Can I use brown crab meat as well?

Yes. Brown meat is richer and stronger than white. Stir 1–2 tbsp into the oil with the garlic for a deeper, more savoury sauce, and keep the white meat for the end.

Which pasta works best?

Spaghetti and linguine are the usual choice, as the thin strands carry a light oil-based sauce well. Tagliatelle also works if you want a wider ribbon.

Can you keep and reheat leftovers?

It is best eaten straight away. If you have some left, cool it quickly, chill within 2 hours and eat it the next day, reheated in a pan with a splash of water until steaming hot all the way through.

How did you like the recipe?

4.7 / 5 · 53 ratings