Fine Pasta with Crab

Preparation info
  • Serves


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By Nigella Lawson

Published 1998

  • About

This is one of the few non-oriental low-fat recipes that you could cook for a dinner party, although I always find pasta panic-inducing in large quantities. Crab meat is so intensely flavoured that fat is not required to add depth. The recipe might seem to be masquerading as an Italian dish, but that is not the intention: really the flavours are borrowed from Thai and Korean crab cakes, but they make a wonderful, resonant pasta sauce. Frozen crab meat, thawed, can be used if you can’t get f