Alive and Cooking

Creamy Crab Spaghetti

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(Serves 2)

300g crab meat
10g of butter
1 shallot, finely chopped
¼ birds eye chilli, finely chopped
1 clove of garlic, finely chopped
130ml of cream
Splash of white balsamic vinegar
1 zucchini, grated
100g of spaghetti
Dill, to garnish


In a warm pan melt the butter, add the shallots, chilli, and garlic and cook for 30 seconds until softened.

Pour in the white balsamic vinegar and zucchini and stir for one minute.

Toss in the crabmeat.

Pour in the cream and cook for one minute.

Toss in the spaghetti and stir well.

Serve with a garnish of dill fronds.

Creamy Crab Spaghetti