Pasta with King Crab
Pasta with king crab is a special-occasion supper that takes about half an hour. Spaghetti is tossed in garlic, chilli and lemon butter, and the sweet, ready-cooked crab goes in right at the end so it only needs warming through. Frozen king crab legs are easy to find at fishmongers and supermarkets, and this recipe feeds four.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 550kcal
Buying and defrosting king crab
King crab legs are almost always sold cooked and frozen, which suits this dish because all you need to do is defrost and warm them. Look for thick, bright orange-red legs without a lot of ice glaze. Leave them in the fridge overnight on a tray, as meltwater collects underneath. Allow about 150g of legs in the shell per person for a main course, or a little more if you want generous chunks.
How to prepare pasta with king crab
Tap a time to start a timer.
- Get everything ready Put a large pan of water on to boil and stir in the salt. Snip along the length of each crab leg with kitchen scissors, peel the shell back and lift out the meat in large pieces. Chop the garlic and parsley, and zest then juice the lemon.
- Cook the spaghetti Add the spaghetti to the boiling water and cook for less than the packet says, usually , so it finishes cooking in the sauce. Scoop out a mugful (about 150ml) of the pasta water, then drain.
- Start the sauce While the pasta cooks, warm the olive oil and butter in a large deep frying pan over a medium-low heat. Add the garlic and chilli flakes and cook for , stirring, until fragrant but not browned, as burnt garlic turns bitter.
- Warm the crab Add the crab meat to the garlic oil and turn it gently for , just until it is hot all the way through. It is already cooked, so more heat only toughens it.
- Toss and serve Add the drained spaghetti, the lemon zest and juice and 100ml of the pasta water. Toss over the heat for until the sauce clings to the pasta, adding more water if it looks dry. Season with pepper, scatter over the parsley and serve straight away.
Serving pasta with king crab
Long pasta suits the sauce best, so stick to spaghetti or linguine. A crisp green salad or a few steamed asparagus spears is all the plate needs, with a chilled glass of dry white wine if you like. For a version made with the more familiar brown and white meat, try pasta with crab, and for a quick garlicky supper that uses prawns instead, see pasta with prawns and garlic.
Taste before you add any extra salt. Both the crab and the salted pasta water bring plenty of seasoning, so lemon and pepper are usually enough. If you like more heat, add another pinch of chilli flakes with the garlic.
Common problems and fixes for pasta with King Crab
- The sauce is oily and slides off the pasta.
- Add a splash of the starchy pasta water and keep tossing over the heat for a minute. The starch helps the oil and lemon juice cling to the spaghetti.
- The crab turns rubbery.
- King crab is sold cooked, so it only needs to be heated through. Add it for the last 2 minutes and take the pan off the heat as soon as it is hot.
- The crab is watery and dilutes the sauce.
- Frozen legs release water as they defrost. Defrost them in the fridge overnight, then pat the meat dry with kitchen paper before it goes into the pan.
Frequently asked questions about pasta with King Crab
How do you get the meat out of king crab legs?
Cut along the length of the shell with kitchen scissors, peel it open and lift the meat out in one piece. The thicker leg sections give the largest chunks, so keep those whole.
Can I use frozen king crab for pasta with king crab?
Yes, and most king crab sold in the UK is frozen already. Defrost it in the fridge overnight, never at room temperature, and pat it dry before cooking.
What can I use instead of king crab?
Brown and white crab meat from the fishmonger or a good tub from the chiller works well, as do cooked, peeled king prawns. Use about 300g and warm it through in the same way.
Can I keep and reheat leftovers?
Keep leftovers covered in the fridge and eat them within 1 day. Reheat in a pan with a splash of water until steaming hot, once only, and avoid the microwave, which toughens the crab.
How did you like the recipe?
4.9 / 5 · 37 ratings
