Crab Linguine – 10sp

After my almighty delivery of seafood from Ocean Classics I couldn’t wait to get started creating some new seafood recipes – the first is this absolute treat – Silky Crab Linguine. This is one of the first times I’ve cooked with crab and I couldn’t believe how packed with flavour it was. Absolutely delicious, so filling and best of all so low in points.  If you haven’t tried it before I would really recommend it.

You could add some brown crab meat to this recipe if you fancied an even stronger flavour of crab. You could also finish with a little Parmesan but be sure to add the extra points.

Crab Linguine 

Serves 2 = 10sp per serving (Flex)


100g linguine

5 x spring onions, sliced into rounds

1 chilli, finely chopped

2 large garlic cloves

100ml White wine

1 lemon

Handful of cherry tomatoes, halved

200g White crab meat

3 tbsp half fat creme fraiche

1 courgette

Two large handfuls of rocket


Pop the linguine on to cook.

Meanwhile , take a large frying pan, spray with 1kal and warm up on hob. Add the spring onion, chilli and garlic and fry for a few minutes to soften (add a little water if the pan is dry).  Then add the wine and the zest of one lemon. Simmer to reduce a little then add the juice of half the lemon. Throw in the tomatoes cut side down and simmer for another few minutes until the tomatoes soften a little. Next add the crab meat and let it absorb a bit of the liquid , then add the creme fraice amd a good twist of black pepper and stir to combine until you have a nice silky sauce. Add a little of the pasta water if you could like the sauce a bit looser. Using a julienne peeler, peel the courgette into the sauce and warm through so it softens a little.

Finally drain the pasta, add to the sauce and toss everything together.

In a bowl pop a handful of rocket leaves on the bottom. Top with the crab linguine. Halve remaining lemon and serve with the pasta.


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3 thoughts on “Crab Linguine – 10sp

  1. Caroline says:

    Hi! Been dying to try this for ages but I really don’t like courgette, is it really needed for the recipe or is it just to bulk out the pasta like spaghetti?

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