Crab, Lemon and Chilli Spaghettini Recipe

"Always on the lookout for good crab recipes for when we go on holiday and found this one in Australian Good Food mini cookbook. If cooking this I would serve with a garden salad on the side and cut the pasta back to about 275 grams."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (438.8 g)
Calories 726.9
Total Fat - 21.7 g
Saturated Fat - 3 g
Cholesterol - 47.5 mg
Sodium - 286.3 mg
Total Carbohydrate - 116.1 g
Dietary Fiber - 20.1 g
Sugars - 13.1 g
Protein - 27.8 g
Calcium - 179 mg
Iron - 4.5 mg
Vitamin C - 151 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Cook spaghettini in a large saucepan of salted boiling water according to packet directions and then drain and return to pan and cover to keep warm.

Step 2

Meanwhile heat oil in a frying pan on medium and cook escalot for 3 minutes, until beginning to soften and add garlic and chilli and cook for 1-2 minutes until fragrant and reduce heat to low and add crabmeat, parsley and lemon rind and juice and stir for 2 minutes until heated through.