2 cloves of garlic

1 fresh red chilli

½ a bunch of fresh flat-leaf parsley (15g)

olive oil

80g brown crabmeat

300ml organic fish stock

500g fresh or 300g dried spaghetti

1 lemon

160g white crabmeat


Here in the UK, we have a bountiful supply of crab – it’s an incredibly tasty source of healthy protein, packed with vitamins, minerals and good fats. But sadly amongst us Brits, crab is completely underrated – we should be taking advantage of this wonderful natural resource ourselves, not exporting them in huge numbers. You can usually buy crab live or picked, depending on your preference – if you’re short on time, ready-picked crab can provide the base for super-speedy, flavour-packed suppers, just like this delicious spaghetti dish from Jamie’s Italian. When cooking with crab, I like to use a mixture of white and brown meat – white for texture and sweetness, and brown for a punch of flavour and attitude. I hope this quick and easy recipe helps you love crab as much as I do. Happy cooking!


  1. Peel the garlic, and finely chop with the chilli (deseed if you like). Finely chop the parsley (stalks and all).
  2. Drizzle 1 tablespoon of oil into a large non-stick pan over a medium heat, add the garlic, chilli and parsley stalks, then fry for 1 to 2 minutes, or until lightly golden.
  3. Stir in the brown crabmeat and stock, bring to the boil, then reduce to a simmer for 5 to 10 minutes, or until thickened into a nice sauce.
  4. Meanwhile, cook the pasta in a pan of boiling salted water, according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
  5. Toss the drained spaghetti into the sauce with a splash of reserved cooking water, and simmer for 1 further minute.
  6. Finely grate over most of the lemon zest, then toss through the spaghetti with the white crabmeat and parsley leaves.
  7. Taste and season to perfection with sea salt and black pepper, then divide between your plates and top with an extra grating of lemon zest.

Recipe © Jamie Oliver for Jamie’s Italian. Photography © Jamie Oliver Enterprises Limited, by Ella Miller.

Sources fish sustainably
Sources fish sustainably