crab spaghetti

Creamy crab and pea pasta

  • serves 4
  • A little effort

Ready in just 15 minutes! This easy, peasy crab spaghetti recipe makes a satisfying midweek meal



  • spaghetti 400g
  • frozen peas 200g
  • white crabmeat 2 x 170g tins
  • half-fat crème fraiche 5 tbsp
  • red chilli 1, chopped
  • parsley handful, chopped
  • lemon 1, zest and juice


  • Step 1

    Boil a large pan of salted water. tip in spaghetti, then cook for 7 minutes. add frozen peas, then cook for 3 minutes more until both are cooked through.

  • Step 2

    Drain in a colander, reserving a little cooking water, then tip back into the pan with white crabmeat from 2 × 170g tins and 5 tbsp half-fat crème fraîche. Stir well with 1 chopped red chilli, a handful of chopped parsley and the zest and juice of 1 lemon. Add a little of the cooking water if too dry.