Crab & Crispy Lemon Spaghetti Recipe | Abel & Cole
Crab & Crispy Lemon Spaghetti
Clock Image
Prep: 10 mins
Cook: 12-15 mins
Oh we do love to be beside the seaside. Citrussy, spicy and fiery, this dish ticks all the boxes. Especially with delicious sustainably caught Cornish white crab.
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668 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 garlic clove
  • 1 lemon
  • A 50g bag of breadcrumbs
  • 1 onion
  • A 250g punnet of cherry tomatoes
  • A handful of flat leaf parsley
  • 1 chilli
  • A 200g pack of spaghetti
  • A 100g pot of white crab meat
  • 2 large handfuls of rocket
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Small bowl
  • Frying pan
  • Pan with a lid
Step by step this way
  • 1.

    Peel and crush the garlic. Zest the lemon. Juice half and slice the other half into wedges. Tip the garlic and lemon zest into a bowl. Add the breadcrumbs and scrunch together with a pinch of salt and pepper.

  • 2.

    Heat 1 tbsp oil in a frying pan over a medium heat. Tip in the lemony breadcrumbs and fry for 2-3 mins till golden and crisp. Tip into a small bowl.

  • 3.

    Peel and finely chop the onion. Halve the cherry tomatoes. Finely chop the parsley stalks and roughly chop the leaves. Finely chop the chilli, flicking out the seeds for a milder heat.

  • 4.

    Tip the spaghetti into a large pan with a pinch of salt. Pour in enough boiling water to cover. Bring to the boil and simmer for 8-10 mins till al dente (cooked but still with a little bite).

  • 5.

    Heat ½ tbsp oil in the frying pan over a medium heat. Gently fry the onion for 6 mins till soft and glossy. Add the chilli, tomatoes and parsley stalks to the pan. Cook for 2 mins till the tomatoes just begin to break down.

  • 6.

    Add the lemon juice and the crab meat and stir for 1 min to just heat through. Add a handful of rocket and wilt down slightly. Season generously.

  • 7.

    Tumble in the spaghetti and toss through the sauce. Pile onto warm plates and scatter over the crispy lemon breadcrumbs and parsley leaves. Serve with the lemon wedges for squeezing.

  • Tip

    Oh crumbs!
    Pop any leftover crispy crumbs in a Tupperware container for up to 3 days. Scatter over soups, stews or risottos for an extra oomph of flavour and crunch.