Sunday 3 May 2020


Strangely enough I have basically been full vegetarian since lockdown began, not consciously but somehow all the recipes I ended up making were veg based, but this week I had a real craving for some good seafood and a fantastic crab pasta that I had on day trip to Whitstable last year came to my mind and I knew I had to try and recreate it!

This dish is full of flavour and doesn't need any cream or cheese, literally like spring on a plate, and rustled up in less than half an hour!

Serves 3

  • 500g of dried spaghetti or linguine
  • 80g of white cooked and picked crab meat (got mine from Waitrose which was excellent, ditto the brown meat)
  • 80g of brown cooked and picked crab meat
  • 1 chilli, deseeded and finely chopped
  • 1 tbsp of parsley, finely chopped
  • 1 tbsp of olive oil
  • 2 tbsp of lemon juice
  • 50g of unsalted butter
  • Salt and pepper

  • In a bowl, mix together the white and brown crab meats, chilli, parsley, olive oil and lemon juice. Season with a good grind of pepper. Refrigerate until needed.
  • Bring a large pan of water to the boil and add salt to resemble sea water. Add the pasta and cook until al dente.
  • Meanwhile, add a splash of pasta cooking water to a separate pan, add the butter and melt on a low heat, then add the crab mixture.
  • When the pasta is cooked, remove it from the water and add it to the crab.
  • Keep the pasta cooking water. 
  • Vigorously toss the pasta in the pan for at least 30 seconds to work the gluten, adding a splash more cooking water if it starts to dry up. 
  • Continue cooking the pasta until the sauce emulsifies. 
  • Adjust seasoning if necessary and serve immediately.

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