Two days ago, I bought some cut-price crab that was near its use-by date. I’ve never had crab before so I wasn’t sure what to do with it or what it tasted like. I opened the packet and immediately the strong seafood smell hit my nose. It reminded me of salmon, a little. Or very strong lobster.
I looked online for crab recipes but I didn’t have any of the ingredients for the ones I found. Also, a lot of them required white wine and I’m non-alcoholic at the moment due to being pregnant so I needed an alcohol-free no-wine crab recipe.
I decided to cook it with spaghetti, but you could use linguine if you wanted to be more traditional. Or any pasta you have in your house. If you prefer a sweeter pepper, red pepper or orange pepper would also work (bell peppers, not capiscums).
Even once it’s cooked, the strong crab flavor is very apparent, and this recipe is perfect for seafood lovers looking to mix it up when it comes to their crab.
This was quite a hearty dish that I think would be very warming on a cool autumn day when the temperature starts to drop and the evenings are drawing in.
So here’s my spaghetti with crab and yellow pepper recipe. Serves two very big bowls!
120g crab meat
1 tbsp olive oil
3 tbsp diluted tomato puree (diluted 1:1 with water) Substitute with undiluted passata or plain tomato pasta sauce if that’s what you have.
1 tsp garlic
Pinch chilli flakes
1-2 tbsp lemon juice
A chopped yellow bell pepper
A sprinkle of basil
- Cook the spaghetti as you usually would. Should take 10-14 minutes depending on the cooker and pan. Fresh spaghetti takes more like 3 minutes.
- Remove the centre stalk and seeds of the yellow bell pepper (I do this by drawing a circle around the top with a knife then pulling on the green stalk). Chop bell pepper into roughly 1/2 inch squares (or leave bigger if you prefer).
- Put the olive oil into a pan and start heating it.
- Add the bell pepper and saute for 2-3 minutes then turn heat down to a simmer.
- Add the lemon juice and stir in.
- Add garlic, chilli flakes and basil. Mix well in pan.
- Add the crab meat. This shouldn’t be cooked for too long or it will become stringy.
- Add the tomato puree, mix thoroughly.
- Drain the spaghetti then mix it into the pan with the sauce. Serve.
To make this meal extra-special, you could make a garlic baguette to accompany it. For best results, don’t reheat the crab (it’s quite delicate), so scale down your recipe for the number of people you’re feeding. If you don’t have a big appetite, you could probably get 3 servings out of this (or 4 if you wanted 2 adult portions and 2 child-sized ones).
Veganize this meal by substituting silken tofu for crab and adding a handful of shredded seaweed and a tiny splash of soya sauce to keep the sea taste.