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Spaghetti with fresh crab

Name: Spaghetti with fresh crab
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 400g dried spaghetti; Knob of butter; 1 small onion, finely chopped; 250g fresh cooked crabmeat, white or mixture of white and brown (see our how-to video below); 2 garlic cloves, finely chopped; 200ml fresh fish stock; 100ml whipping cream; Handful chopped fresh flatleaf parsley; Lemon wedges, to serve

Easy
May 2007

Easy
May 2007

Test kitchen approved

Serves 4
Ready in 30 min

This spaghetti and crab recipe looks impressive – and no one will guess just how quick and easy it is to make.

Nutrition: per serving

Calories: 552kcals
Fat: 17.6g (8.3g saturated)
Protein: 25.6g
Carbohydrates: 77.5g (6g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 552kcals
Fat: 17.6g (8.3g saturated)
Protein: 25.6g
Carbohydrates: 77.5g (6g sugars)
Salt: 0.8g

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Ingredients

400g dried spaghetti
Knob of butter
1 small onion, finely chopped
250g fresh cooked crabmeat, white or mixture of white and brown (see our how-to video below)
2 garlic cloves, finely chopped
200ml fresh fish stock
100ml whipping cream
Handful chopped fresh flatleaf parsley
Lemon wedges, to serve

Method

Cook the spaghetti in a large saucepan of boiling, lightly salted water for 8-10 min, until al dente.
Meanwhile, melt the butter in a large pan over a medium heat. Cook the onion for 5 min. Stir in the crab, garlic and stock and simmer for 10 min, until the stock has reduced by two-thirds. Stir in the cream and heat through. Season.
Drain the pasta, add to the crab sauce with the parsley and gently toss everything together. Divide between 4 warm bowls and serve with lemon wedges.