Crab & Lemon Spaghetti

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"Looking for quick but tasty recipes and this ones sounds so good and ticks all the boxes for me."

Original recipe yields 4 servings


  • Serving Size: 1 (182.7 g)
  • Calories 457
  • Total Fat - 10.8 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 51.1 mg
  • Sodium - 43.3 mg
  • Total Carbohydrate - 68.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.6 g
  • Protein - 21.1 g
  • Calcium - 57.9 mg
  • Iron - 4.1 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.

Step 2

Peel and finely chop the garlic; halve, seed and finely chop the chilli and roughly chop the parsley.

Step 3

Open the can of crab meat and tip the contents into a sieve and drain well, if using fresh crab go to the next step.

Step 4

Heat 2 tablespoons of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute and then tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.

Step 5

Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley and toss everything together and serve.

Tips & Variations

No special items needed.

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