Olive Magazine
crab spaghetti

Creamy crab and pea pasta

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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


Try this recipe for crab and pea pasta, then check out our crab mac 'n' cheese and spaghetti carbonara.


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


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