Description
The Mary Berry Crab Pasta is a delicately flavored pasta dish made with white crab meat, lemon zest, garlic, herbs, and a touch of chili or cream (optional), tossed with freshly cooked spaghetti or linguine. It’s a light, zesty, and aromatic recipe that’s both nutritious and fast to prepare—ideal for seafood lovers who enjoy simple yet impressive dishes.
Ingredients
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Dried spaghetti or linguine – 200g
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White crab meat – 150g (fresh or canned, drained)
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Olive oil – 2 tablespoons
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Garlic – 1 clove, finely sliced or minced
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Red chili – ½, finely chopped (optional)
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Lemon zest – from 1 lemon
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Lemon juice – 1 tablespoon
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Fresh parsley – 2 tablespoons, chopped
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Salt and black pepper – to taste
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Parmesan – optional, for serving
Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta according to package instructions until al dente.
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Reserve ¼ cup of the pasta water, then drain the rest.
Step 2: Sauté Aromatics
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In a frying pan, heat olive oil over medium heat.
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Add garlic and chili (if using) and cook for 1–2 minutes, until fragrant but not browned.
Step 3: Add Crab and Flavorings
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Stir in the crab meat, breaking it up gently.
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Add lemon zest, lemon juice, and a bit of the reserved pasta water to loosen the sauce.
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Season with salt and black pepper.
Step 4: Toss with Pasta
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Add the cooked pasta to the pan and toss to coat evenly in the sauce.
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Stir in chopped parsley, adjust seasoning, and heat through for 1 minute.
Step 5: Serve
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Divide into bowls and serve warm.
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Top with extra parsley or a light grating of Parmesan, if desired.