Crab Pasta with Lemon
Recipe type: dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Crab pasta is a cinch to make and you can whip it up in the time it takes to cook the pasta. I’m not a big fan of fresh crab – so much work for so little reward. Instead, a can of crab meat will do just fine or even the imitation kind. Don’t let the name imitation crab fool you, it’s still made up of fish which contain vitamins and minerals. This recipe is budget-friendly, easy to make, and dinner is on the table in less than 15 minutes! My kind of meal.
  • 2 cups cooked imitation crab meat, roughly chopped
  • 1 large clove of garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup freshly chopped parsley
  • 1 to 2 teaspoons dried mint
  • zest of 1 lemon plus juice
  • ½ to 1 teaspoon chili pepper flakes
  • spaghetti
  1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to packet instructions (usually 8-10 minutes). While the pasta is cooking, place a large skillet pan over medium heat. Add butter, olive oil and allow to melt. Toss in chili pepper flakes and garlic; fry until fragrant then add crab meat. Cook for 5 minutes, stirring frequently, as you only want to heat up the meat. Squeeze half a lemon over the crab along with parsley and mint. Stir to combine.
  2. Add pasta to crab meat mixture and toss to combine. Add some of the pasta water to loosen up the sauce if it looks a bit dry (up to ¼ cup). Serve immediately and top each plate with lemon zest and freshly cracked black pepper.
The Culinary Chase’s Note: Not a fan of crab? Substitute it for canned tuna. Enjoy!
Recipe by The Culinary Chase at