Spaghetti with Crab, Lime & Chilli
Serves 2
250g spaghetti
1 clove garlic, finely chopped
1 small red chilli, seeded and finely sliced
2 limes, zested and juiced
¼ cup extra virgin olive oil
½ cup roughly chopped flat-leaf parsley
Salt flakes and freshly ground black pepper, to taste
200g cooked crabmeat (see notes)
Bring a large pot of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente (cooked, but still retaining a ‘bite’ in the centre).
Combine the garlic, chilli, lime zest and juice, olive oil, parsley, salt and pepper in a large bowl.
When the pasta is cooked, drain well and tip into the bowl. Add crabmeat and toss to combine.
Serve immediately.
Notes: Pick meat from 1 x 800g cooked Mud Crab or 2 x 300g cooked Blue Swimmer Crabs, or buy Abacus frozen crabmeat (from Western Australia). Be aware that most other frozen crabmeat is imported and can be quite watery when thawed. Remove crabmeat from fridge about 30 minutes before you start cooking, to allow it to come to room temperature.
Alternative Species: Spanner Crab.
For information on Crabs, click here >
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