Chilli Crab Spaghetti

Cooking time
Serves2 people
Chilli Crab Spaghetti

Richard Corner, the man who provides us with some truly exceptional, sustainably sourced crab, says: "This is one of my favourite recipes, it doesn't take too long to cook, and tastes really good." However, if you don't have any crab, or want to whip up a vegetarian version, the chilli tomato combo on its own is enough to make your taste buds swoon.

16 ratings
layout 3 comments


  • 200g spaghetti
  • a splash of olive oil
  • 2 spring onions (or 1 leek), cleaned and thinly slice
  • 2 garlic cloves, chopped
  • 1 fresh red chilli (or a pinch of chilli powder)
  • 200g fresh tomatoes (halved or roughly chopped)
  • 100g white crab (or brown crab) meat
  • 1 lemon or lime
  • a handful of fresh coriander
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1. Cook the pasta until tender.
2. Heat the oil in a pan, add the leek, garlic and chilli and fry until soft.
3. Add the drained pasta and tomatoes to the pan, add the crab and lime zest and most of the juice.
4. Stir through for a minute or two until warmed through. Finish with a little more juice, fresh herbs and season to taste.
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I have made this several times. Made it once with both white and brown crab meat but found it too fishy tasting. Best ever recipe was made by adding prawns instead of the crab meat. Depending on what I have I either use spaghetti or tagliatelle. I also agree that it tastes great cold the following day. xx



I have used this recipe a lot. It’s quick and easy to do after a long day at work and I take the leftovers to work the next day for lunch - tastes great cold!



Quick, delicious and generous portion. As I love my protein I added a pot of white crabmeat as well.

Grendel's Mother