Spaghetti With Crab & Basil

Prep Time
Cook Time
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"From one of our national supermarkets and looking at trying as I have a surplus of crab meat. Since making this tonight I have doubled the amount of crab meat which suits us better and reduced the serving size to 4-6 from 6."

Original recipe yields 5 servings


  • Serving Size: 1 (338.2 g)
  • Calories 575.8
  • Total Fat - 21.2 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 111.7 mg
  • Sodium - 302.3 mg
  • Total Carbohydrate - 73.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.6 g
  • Protein - 29 g
  • Calcium - 166 mg
  • Iron - 3.9 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 0.5 mg

Step 1

Cook the pasta in a large saucepan of salted boiling water following the packet directions or until al dente and then drain and return to the pan.

Step 2

Meanwhile, melt the butter in a large frying pan over medium heat and add the tomato and cook, stirring, for 2 minutes or until the tomato is soft.

Step 3

Add the lemon juice, lemon rind, stock and cream and cook, stirring for 5 minutes or until the sauce thickens slightly and then add the crab meat and half the basil to the sauce and cook for 2 minutes or until the crab meat is heated through.

Step 4

Add the sauce to the pasta and toss to combine and season with salt and pepper.

Step 5

Divide among serving bowls and top with the remaining bail to serve.

Tips & Variations

No special items needed.