Crab and lemon farfalle

Crab and lemon farfalle
  • Serves icon Serves 2
  • Time icon Hands on time 5 mins, plus 15 mins cooking time

This simple seafood pasta recipe is quick and easy, but smart enough for entertaining.


  • 150g frozen pea and bean mix
  • 150g farfalle or other pasta shape
  • 1 tbsp oil
  • 3 tbsp frozen diced shallots or 3 shallots, diced
  • 2 tbsp frozen snipped chives or a small bunch fresh chives, snipped
  • 2 tbsp crème fraîche
  • Zest and juice of 1 lemon
  • 200g fresh (see our how-to video below) or tinned white crab meat, shredded
  • Lemon wedges


  1. Bring a small pan of salted water to the boil and cook the frozen pea and bean mix for 3 minutes, then drain and refresh in cold water.
  2. Remove the broad beans from their skins if you like, and set aside. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions, until al dente.
  3. Meanwhile, heat 1 tbsp oil in a frying pan and sweat the shallots for 5 minutes until softened. Drain the pasta and add chives along with the beans, peas and softened shallots. Stir through crème fraîche, the zest and juice of 1 lemon and the white crab meat.
  4. Divide between shallow bowls and serve, with extra lemon wedges to squeeze over.

delicious. tips

  1. Hot-smoked salmon would make a great alternative to crab.


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