Ginger and preserved lemon crab spaghetti recipe

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This looks like a complicated recipe but it’s actually easy to pull together for a midweek meal. The delicate citrus of the preserved lemons with the sweetness of the crab, peppered with flat-leaf parsley and heated up with chilli flakes, all wrapped up in the creamy crème fraîche is delicious.

Ingredients

  Metric  Cups  Imperial 

  • 500 g spaghetti or linguine
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tbsp fresh ginger, peeled and grated
  • 2 tsp chilli flakes
  • 1 preserved lemon, diced
  • 300 g cooked white crabmeat, flaked
  • 50 ml crème fraîche
  • 1 lemon, zest and juice
  • 1 tbsp freshly chopped flat-leaf parsley
  • 1 pinch each of sea salt and freshly ground black pepper
  • 17.6 oz spaghetti or linguine
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tbsp fresh ginger, peeled and grated
  • 2 tsp chilli flakes
  • 1 preserved lemon, diced
  • 10.6 oz cooked white crabmeat, flaked
  • 1.8 fl oz crème fraîche
  • 1 lemon, zest and juice
  • 1 tbsp freshly chopped flat-leaf parsley
  • 1 pinch each of sea salt and freshly ground black pepper
  • 17.6 oz spaghetti or linguine
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tbsp fresh ginger, peeled and grated
  • 2 tsp chilli flakes
  • 1 preserved lemon, diced
  • 10.6 oz cooked white crabmeat, flaked
  • 0.2 cup crème fraîche
  • 1 lemon, zest and juice
  • 1 tbsp freshly chopped flat-leaf parsley
  • 1 pinch each of sea salt and freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Place the pasta in a large saucepan of salted boiling water. Stir for a minute, then cook according to the packet instructions until the pasta is al dente.
  2. Meanwhile, place a frying pan over a medium heat and pour in the oil. Stir in the garlic, ginger and chilli flakes and simmer for a minute, then mix in the preserved lemon.
  3. Add the crabmeat followed by the crème fraîche, season with salt and pepper and cook for 2 minutes.
  4. Drain the pasta and stir into the crab mixture. Add the lemon zest and juice and stir together.
  5. Transfer to a warmed serving dish and sprinkle over the parsley before serving.
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