Mary Berry Crab Linguine

Dive into the flavors of the sea with Mary Berry's Crab Courgetti Spaghetti, a dish that brings a touch of elegance to your dinner table with its creamy crab, hot chilli, and zesty lemon sauce. This recipe is a testament to Mary Berry's love for fuss-free cooking, combining both traditional spaghetti and courgetti for a lighter touch, embodying the ingredients and flavours she adores.

Mary Berry's Crab Courgetti Spaghetti

Ingredients for the Crab Courgetti Spaghetti

Spaghetti: 200g (7oz)
Olive oil: 6 tablespoons
Banana shallot (large, thinly sliced): 1
Red chilli (deseeded and diced): 1
Garlic cloves (crushed): 2
Courgettes (spiralized into spaghetti-like strands, about 500g/1lb 2oz): 3
Fresh white crab meat (or tinned, drained): 100g (4oz)
Lemon juice: from ½ lemon
Dill (chopped): Small bunch

Preparation Instructions

Start by cooking the spaghetti in boiling salted water as per the packet's instructions, then drain well.
In a large frying pan, heat half the olive oil over medium and sauté the shallot, followed by the chilli and garlic. Then, add the spiralized courgettes, frying them briefly to avoid them becoming watery.
Incorporate the crab meat, cooked spaghetti, lemon juice, and dill into the pan, seasoning with salt and black pepper. Finish by drizzling the remaining olive oil over the mix, tossing everything together before serving immediately.

Mary Berry's tip for this dish emphasizes its best served fresh and advises against freezing, ensuring the ingredients' flavors remain vibrant and the texture of the courgetti and spaghetti optimal.

For a different take on a crab pasta dish, you might also consider Rick Stein's Ultimate Crab Linguine, which is a simple yet luxurious seafood supper featuring fresh white crab meat, tomatoes, chilli, and parsley. This dish is perfect for a variety of occasions, from cozy date nights to family feasts or as a starter at a dinner party.

Ingredients for Rick Stein's Ultimate Crab Linguine

Dried linguine or spaghetti: 450g
Vine-ripened tomatoes (skinned, seeded, and chopped): 3
Fresh white crab meat: 300g
Chopped parsley: 1 tablespoon
Lemon juice: 1 ½ tablespoons
Extra virgin olive oil: 50ml
Dried chilli flakes: A pinch
Garlic clove (finely chopped): 1
Seasoning: Sea salt and freshly ground black pepper

Storage and Reheating

Both dishes are best enjoyed fresh and are not recommended for freezing. If you have leftovers, store them in the refrigerator and consume within 1-2 days for optimal taste. Reheat gently over low heat, adding a little water or olive oil to prevent the pasta from drying out.

Nutritional Information

While specific nutritional details vary based on the exact ingredients used, these crab pasta dishes generally offer a good balance of protein from the crab meat and carbohydrates from the pasta. They are also rich in healthy fats from the olive oil and contain various vitamins and minerals present in the fresh ingredients like chilli, garlic, and lemon.

FAQ about the Crab Courgetti Spaghetti

Can I use frozen crab meat? Yes, you can use frozen crab meat; just ensure it's fully thawed and drained before adding it to the dish.
Is it possible to make this gluten-free? Substitute the regular spaghetti for a gluten-free variety to make this dish gluten-free.
Can I prepare this dish ahead of time? It's best served fresh, but you can prep the ingredients ahead to save time during cooking.

Original recipe by Mary Berry from "Love to Cook".

Enjoy the delightful fusion of flavors in these dishes, which are sure to bring a taste of the sea to your dining table.