Crab Parpadelle with Tomato and Basil

A fresh tasting crab pasta recipe thats simple, quick and healthy and tastes so amazing it will soon become a midweek staple. 

You can make this with the meat from two dressed crabs so you have the delicious brown crabmeat to give some added depth of flavour to the dish or you can use our white crab meat and freeze any meat you have leftover to use another day.

Serves 4


  • 400g papardelle
  • 2 tablespoon olive oil
  • 300g cherry tomatoes
  • 280g white crab meat, or 2 dressed crabs.
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • A bunch of fresh basil

    Cook the pasta according to the pack instructions, then drain.

    Heat the olive oil in a frying pan and stir-fry the tomatoes until softened.

    Add the white crab meat, the lemon zest, lemon juice and fresh basil. Season, stir into the pasta then serve.

      Recipe and picture from Delicious Magazine.