Fish is the dish – creamy crab, chilli and lemon pasta


The lurgy has entered our house. My poor hubby is suffering from a cold and a nasty chest infection. No-one else seems to be affected so far, although having said that Son no. 1 has been sneezing for Scotland this evening 😦

This weekend was very cold, windy and icy in the Highlands. I’ve never really been much of a sun worshipper – my pale skin doesn’t like the heat very much – but standing in a wet grassy field this afternoon watching my son play football made me yearn for warm Summer days.

Which brings me to the second recipe I’ve made for the SeaFish campaign Fish is the dish.

This particular recipe reminds me of something you would have for dinner on a warm, balmy Summer night with a few glasses of wine. Which is what I dreamt of while eating it, curled up on the sofa in my pj’s and a blanket, watching James Bond!

This was the first time I’ve ever tried tinned crab and I really enjoyed it. I don’t know why, but I was so
always a bit scared of it for some reason. Now I’ll always keep a tin in the cupboard for a quick, easy nutritious meal.

The quantities are pretty vague, but it’s a very forgiving recipe – add more lemon/creme fraiche/chilli flakes to your own taste. The chilli adds a little heat which I love, but if you aren’t a chilli fiend like I am then you don’t have to use it.

Creamy crab, chilli and lemon pasta

Serves two

250g fusilli pasta
Two tins of crab meat, drained well
Chilli flakes – start with a small amount and add more to taste
A couple of tablespoons creme fraiche
Juice of half/one lemon
About 10 pepperdew peppers or roasted jarred peppers, snipped in half
Fresh parsley, chopped

Cook the pasta in boiling salted water and drain.

Return the pasta to the pan and add the drained crab meat, chilli flakes, creme fraiche, lemon juice and peppers. Place on the hob and heat gently for a couple of minutes, stirring. You might need to add a little more creme fraiche at this stage, or a little more lemon and chilli flakes.

Remove from the heat, stir in the parsley and add some salt and lots of freshly ground black pepper.



3 thoughts on “Fish is the dish – creamy crab, chilli and lemon pasta

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