Crab Linguine

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This resturant style dish highlights good quality produce; by keeping it simple, we let the fresh ingredients speak for themselves.

It's easy to find good quality crab meat from your local fishmongers or supermarket. Female crabs have sweeter flesh, so buy a cock or male crab if you prefer white meat.

Serves 4

Recipe Image


1200g Dressed crab
300g Fresh linguine
60ml Olive oil
1 Clove chopped garlic
4 Chopped spring onions
1/2 Chopped red chilli
1 Splash white wine
1 Lemon (zest and juice)
3 Tbsp Creme fraiche
1 handful chopped parlsey
1 handful chopped basil
Salt & Pepper to taste


1. Bring a large pan of salted water to the boil
2. Boil the linguine until just cooked (al dente). Save a small amount of the startchy
pasta water
3. Heat the olive oil on a medium heat in a deep frying pan, add the chopped garlic,
spring onion and chilli. Fry for 2 minutes until soft but not coloured. Stir in the crab
meat and cook for a further minute
4. Add the white wint to the pan and cook off the alochol.
5. Drain the linguine. Add to the fying pan with the crab and mix together until evenly
coated, mix in the Creme Fraiche and fresh lemon zest and half the chopped basil
and parlsey.
6. If the mix is dry, add a small amount of the pasta water
7. Season to taste with cracked back pepper and salt
8. Serve hot in a pasta bowl and sprinkle with the remaining parsley and basil
9. Garnish with sliced lemons and a squeeze of fresh lemon juice