I can’t tell you how long I have been crab for and when I saw a huge dressed one on the fish stall last weekend I had to get it. It made 4 meals for £5 so I was seriously impressed.
Please remember anything marked with an asterisk needs to be synned, I no longer syn recipes as slimming world are cracking down on blogs and influencers who could be making money from their blog. (I am a non-profit though)
Serves 4 (average *4 syns, 1 syn per portion)
1 large red onion, finely diced,
1 large clove grated garlic,
300g dry spaghetti/linguine,
2 tsp butter*
1 dressed crab (you get a lot of meat and flavour for your money, you cannot substitute with tinned crab as you will not get the head meat which is full of flavour),
handful fresh parsley roughly chopped,
zest of half a lemon, juice of a whole lemon,
salt, pepper (chilli flakes if desired)
- Start by boiling your pasta water, adding a generous sprinkle of salt.
- Meanwhile, heat 1 tsp of your butter in a large frying pan, add your onion and some salt and pepper.
- When your onions start to soften add your pasta to the water and cook for the recommended cooking time -2 minutes.
- Add your garlic and lemon zest to your onions stirring every so often.
- Add your parsley and lemon juice to the pan stirring to incorporate.
- Here is the magic bit, add your remaining tsp of butter and stir fairly quickly, the sauce should come together, this is the butter reacting with the lemon juice and emulsifying.
- Add all of your crab scraping everything from the shell with a spatula, gently fold it into your sauce turning the heat to low.
- Using tongs, move your pasta from the cooking water to the sauce taking some of the water with it and fold it through adding some of the pasta water if needed to loosen it up a little.
Super simple but full of flavour, this is great served with a zingy tomato and rocket salad to cut through the richness but I couldn’t get rocket so just served with some cooked veggies.
I hope you give this recipe a go, you can not substitute the butter for anything other than olive oil but the flavour really won’t be the same. If you wanted more texture you could always add in some crayfish or prawns.
Love Emily, Chef who slims.