Mary Berry’s Crab Courgetti Spaghetti
Combining both regular and courgette spaghetti, this easy midweek pasta recipe from Mary Berry has a sauce rich with creamy crab, hot chilli and zesty lemon.
From the book
Love to Cook
120 recipes from the nation's favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
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Introduction
I use a handheld spiralizer for the courgettes, but you can buy them ready-prepared relatively cheaply. They give a lovely texture and using courgetti means we use less spaghetti in the recipe.
Ingredients
| 200g (7oz) | spaghetti |
| 6 tbsp | olive oil |
| 1 | large banana shallot, thinly sliced |
| 1 | red chilli, deseeded and diced |
| 2 | garlic cloves, crushed |
| 3 | courgettes (about 500g/1lb 2oz), spiralized into spaghetti-like strands |
| 100g (4oz) | fresh white crab meat, or tinned white crab meat, drained |
| juice of ½ lemon | |
| Small bunch of | dill, chopped |
Method
Cook the spaghetti in boiling salted water according to the packet instructions. Drain well.
Place 3 tablespoons of the oil in a large frying pan over a medium heat. Add the shallot and fry for 3 minutes. Add the chilli and garlic and fry for 30 seconds. Increase the heat, add the spiralized courgettes and fry for 2 minutes. Be careful not to overcook otherwise it will be watery.
Add the crab meat, cooked spaghetti, lemon juice and dill. Drizzle the remaining oil into the pan and season with salt and lots of black pepper. Toss everything together then serve at once.
Mary’s tips:
Best made and served.
Not for freezing.
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