Crab Tomato Spaghetti
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Crab Tomato Spaghetti Recipe
This is the crabmeat I am using for this recipe. You can use any favourite quality brand of crabmeat that is fresh tasting and clean.
- 2 tsp salt
- 1 serving spaghetti (80g)
- 1 tsp + 1/2 tbsp olive oil divided
- 10 cherry tomatoes
- 4 cloves garlic finely chopped
- 1 chilli pepper sliced thinly; optional
- 100g crabmeat thaw if using frozen; excess liquid squeezed
- 10 + 10g unsalted butter divided
- 6 drops lemon juice
- 2.5 tbsp crab broth or rich chicken (tetra-pak) broth
- reserved pasta water 1 tbsp at a time; if needed
- generous handful baby spinach
- a lug of extra-virgin olive oil (evoo)
- freshly cracked black pepper
- lemon wedge
- pinch of salt to taste
- Cook the spaghetti. Bring a pot of water with 2 tsp salt to a boil. Add spaghetti and cook until al dente, taking off 2-3 minutes off the recommended cooking time on packaging. Drain pasta and set aside. Reserve a small cup of pasta cooking water.
- Cook aromatics, cherry tomatoes and crab. Heat 1 tsp olive oil in a pan and add the cherry tomatoes. Let the tomatoes cook without moving them. When the tomato skin starts to blister, push them to the side of the pan. Add the garlic and the remaining olive oil on the other half of the pan. Cook until the garlic is starting to turn golden. Add chilli (if using) and pan fry everything in the pan together briskly until aromatic.
- Add crab meat, 10g butter and a tiny pinch of salt. Pan fry until the crab is cooked (if the crab meat you use is already cooked, you only need to warm it up).
- Add drained pasta, remaining butter, lemon juice and crab (or chicken) broth. Toss to coat everything together, adding reserved pasta water if still too dry, 1 tbsp at a time, to bind the pasta together.
- Add the baby spinach and let it wilt into the hot pasta.
- To serve, dish out to a plate. Serve with an extra lug of evoo, freshly cracked pepper and a wedge of lemon.