Creamy crab & pea pasta

Fresh crab is one of summer’s real treats
and its delicate flavour means it needs only
minimal cooking

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 512
  • fat 10g
  • saturates 3g
  • carbs 81g
  • sugars 5g
  • fibre 5g
  • protein 31g
  • salt 0.83g


  • 400g spaghetti
  • 200g fresh or frozen peas
  • 300g fresh crabmeat
  • 5 tbsp reduced-fat crème fraîche
  • 1 red chilli, deseeded and chopped
  • handful parsley leaves, chopped
  • zest 1 lemon, juice ½ lemon


If you can get them really immature, you can eat them pod and all. Really fresh pods are bright green and have a satiny look about them. The older the pea, the more cooking it will need, so taste while cooking. Why not add a few mint leaves and a spoonful of sugar as they cook?


  1. Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.

  2. Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.

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