Crab with Pasta

    Ideally this needs both the brown and the white crab meat and although cooked whole crab is readily available some may be wary about dealing with them. Honestly its not that difficult and there are several tutorials on line to guide you though it.


    1 person made this


    • 1 Large red onion, finely chopped.
    • 2-3 Cloves of garlic, chopped and crushed.
    • 50g Samphire.
    • 100 ml Double cream
    • 200g Pasta or four decent handfuls.
    • Salt and pepper to taste
    • Small amount of grated Parmesan cheese.
    • Butter and olive oil for frying.


    1. I won't go into the method for cooking and preparing the crab but what you need is a bowl each of the brown and white meat.
    2. gently fry the red onion and the garlic for about 5 minutes in a mixture of butter and olive oil.
    3. Meanwhile bring a large pan of salted water to the boil and add the pasta. Any shape will do but try and use one that will not allow the crab mix to slide off. Spirals and fusili are both quite good but I have also used macaroni.
    4. Cook the samphire. I find the best way is to put it in a pan of cold salted water and bring to the boil by which time it is just about cooked.
    5. When the onions have softened add the double cream, stir well and cook for another 2 minutes.
    6. Make sure the brown meat is well mashed and add to the pan along with the samphire as well as the seasoning.
    7. Allow to cook for a while longer before adding the drained pasta and mixing thoroughly.
    8. turn off the heat and finally add the chopped white meat. As it is already cooked it just needs to be warmed through by the other ingredients.
    9. Serve with a light sprinkling of finely grated Parmesan.


    If you are looking for a guide on preparing crab then I suggest the BBC Good Food guide with Monica Galeti. Follow that and you won't go far wrong.

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