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Mary Berry Crab Pasta Recipe

Mary Berry Crab Pasta
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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

  • Dried spaghetti or linguine – 200g

  • White crab meat – 150g (fresh or canned, drained)

  • Olive oil – 2 tablespoons

  • Garlic – 1 clove, finely sliced or minced

  • Red chili – ½, finely chopped (optional)

  • Lemon zest – from 1 lemon

  • Lemon juice – 1 tablespoon

  • Fresh parsley – 2 tablespoons, chopped

  • Salt and black pepper – to taste

  • Parmesan – optional, for serving

Instructions

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil.

  • Cook pasta according to package instructions until al dente.

  • Reserve ¼ cup of the pasta water, then drain the rest.

Step 2: Sauté Aromatics

  • In a frying pan, heat olive oil over medium heat.

  • Add garlic and chili (if using) and cook for 1–2 minutes, until fragrant but not browned.

Step 3: Add Crab and Flavorings

  • Stir in the crab meat, breaking it up gently.

  • Add lemon zest, lemon juice, and a bit of the reserved pasta water to loosen the sauce.

  • Season with salt and black pepper.

Step 4: Toss with Pasta

  • Add the cooked pasta to the pan and toss to coat evenly in the sauce.

  • Stir in chopped parsley, adjust seasoning, and heat through for 1 minute.

Step 5: Serve

  • Divide into bowls and serve warm.

  • Top with extra parsley or a light grating of Parmesan, if desired.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-crab-pasta-recipe/