Crab Linguine — a weeknight win!

Often seafood suppers seem complicated, and a bit pricey. But we have perfected a Crab Linguine pasta dish this summer that we had to share with you. It is easy to make, takes less than 15 minutes, and feeds the whole family a healthy dinner. I would also love it for a big family Sunday lunch.

It isn’t too strong flavour wise, and I have a feeling even picky eaters would enjoy it, but for full disclosure, our children eat everything and anything, so please let me know what your children say in the comments.

Ok, here you are, our very delicious Crab Linguine!

crab linguine

Crab Linguine

This will generously feed 5-6 people…

  • 300g white crabmeat — buy sustainably sourced, pre packaged crab meat to save time! (not tinned / canned, but fresh)
  • 400g linguine
  • 3 garlic cloves
  • 1 tbsp olive oil
  • 1 lemon
  • 1 small bunch flat-leaf parsley, roughly chopped
  • Extra-virgin olive oil, to finish

Bring a large pan of generously salted water to a boil and cook the linguine pasta to your taste – this should take around eight to 10 minutes.

While the pasta is cooking, peel and finely chop the garlic. Heat the oil in a frying pan over a medium-low heat, then fry the garlic for a couple of minutes until soft, but not coloured; remember that garlic, in particular, burns easily.

Take the frying pan off the heat, grate in the zest of half the lemon, then squeeze in the juice of the whole lemon.

Scoop a few tablespoons of the pasta cooking water out of the pan and set aside, then drain the pasta. (I learned this tip from Felicity Cloake). Add the drained pasta to the frying pan, season and toss it around to coat the strands with the sauce; add a little of the reserved cooking water, if you think it needs loosening.

Chop the parsley, set a little aside to garnish and add the rest to the pan along with the white crab meat. Toss again, divide between bowls and drizzle with a little olive oil.

Some people add cream at the end to the crab meat mixture, but we tried it both ways — with and without, and preferred it lighter without cream and a little extra squeeze of lemon on top! Garnish with parsley and you are good to go.  Add a tomato salad on the side if you have time.

Bon appétit!



ps Another favourite fish meal is my one-try Salmon with Pak Choi. So yummy!



Comments (2)

September 17, 2020

Lara, this looks delicious, and I will try it! Did you use a small red chili? I saw it in the instructions but not ingredient list. Thanks!

Lara in London
September 17, 2020

Oh, thank you for pointing that out! We have tried the child but found it was too much for our little ones. Many recipes we read have chili so it is up to you. But none of us miss it… so let us know which you prefer. Thanks again and enjoy, Lara

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