Spaghetti with fresh crab
- Published: 30 Apr 07
- Updated: 18 Mar 24
This spaghetti and crab recipe looks impressive – and no one will guess just how quick and easy it is to make.
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Serves 4
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Ready in 30 min
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Ingredients
- 400g dried spaghetti
- Knob of butter
- 1 small onion, finely chopped
- 250g fresh cooked crabmeat, white or mixture of white and brown (see our how-to video below)
- 2 garlic cloves, finely chopped
- 200ml fresh fish stock
- 100ml whipping cream
- Handful chopped fresh flatleaf parsley
- Lemon wedges, to serve
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Method
- Cook the spaghetti in a large saucepan of boiling, lightly salted water for 8-10 min, until al dente.
- Meanwhile, melt the butter in a large pan over a medium heat. Cook the onion for 5 min. Stir in the crab, garlic and stock and simmer for 10 min, until the stock has reduced by two-thirds. Stir in the cream and heat through. Season.
- Drain the pasta, add to the crab sauce with the parsley and gently toss everything together. Divide between 4 warm bowls and serve with lemon wedges.
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- Recipe from May 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 552kcals
- Fat
- 17.6g (8.3g saturated)
- Protein
- 25.6g
- Carbohydrates
- 77.5g (6g sugars)
- Salt
- 0.8g
delicious. tips
In Italy this dish would be made with oil, but it has been adapted to suit the British love of creamy sauces with pasta.
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