Pasta with Crab and Lemon

Pasta with Crab and Lemon

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To serve – 4

Preparation time – 5 minutes
Cooking time – 10 minutes

Tangy lemon sauce compliments the delicate flavours of the crab.


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1 tbsp olive oil 1 large onion, cut into quarters, then finely shredded Salt and freshly ground black pepper 2 garlic cloves, finely sliced Grated zest and juice of 1 lemon Handful of flat-leaf parsley, finely chopped 200 g/7 oz fresh, tinned or frozen white crabmeat 350 g/12 oz dried linguine or spaghetti Chilli oil to serve


  1. Heat the oil in a large frying pan, add the onion and a pinch of salt and cook over a low heat for 5 minutes or until soft and translucent. Stir in the garlic and lemon zest* and cook for a few seconds more.
  2. Stir through the parsley and crabmeat, then season well with salt and lots of black pepper. Add lemon juice to taste.
  3. Meanwhile, cook the pasta in a large pan of boiling salted water for 6-8 minutes, or until it is cooked but still firm to the bite (al dente*). Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Add the crab sauce, toss again, drizzle with chilli oil and serve.

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