Crab & Lemon Spaghetti with Peas

September 13, 2022

Li’s dad goes crabbing and we’ve had a little pot of crab lurking in the freezer for a few months (have you spotted a pattern here? LOL) so I went searching for a recipe to use it up in. This one caught our eyes and we knew we had to try it.

serves 2
prep: 7 minutes
cook: 12 minutes

150g wholemeal spaghetti
1 tbsp rapeseed oil
2 leeks (220g), cut into lengths then long thin strips
1 red chilli, deseeded and finely chopped
1 garlic clove, finely grated
160g frozen peas
1 lemon, zested and 1/2 juiced
100g fresh white and brown crabmeat (not dressed)

Cook the spaghetti for 12 mins, or following pack instructions, until al dente. Meanwhile, heat the oil in a large frying pan, add the leeks and cook for 5 mins. Stir in the garlic, peas, lemon zest and juice, then cook for a few mins.

Drain the pasta, then add to the pan with ¼ mug of pasta water and the crab, then toss everything together until well coated. Spoon into shallow bowls and serve.

The only change I made was leaving out the chili, due to the pesky capsaicin allergy. I don’t like it when my food tries to kill me! This was so quick and easy, came together super smoothly, and tasted utterly incredible. As ever, we have two portions in the freezer – and next time Li’s dad gives us crab, I’ll be making this again!

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