There’s something about crab that makes you feel like you’re eating outside on a breezy patio with a chilled glass of wine, even if you’re actually in your kitchen, in socks, with laundry half-folded on the table. That’s what this crab and fennel pasta does — it transports you.
I made this on a Wednesday night when I was this close to just buttering toast and calling it dinner. But I remembered a tin of crabmeat in the back of the fridge (don’t judge me), a bulb of fennel I’d been ignoring, and half a box of spaghetti that’d been hanging around like a teenager with nothing better to do. Ten minutes later — boom. Silky strands of pasta tangled with sweet crab, soft tomatoes, and that quiet little anise hum from the fennel. A drizzle of oil on top, and it was… honestly, better than any £16 restaurant version I’ve ordered.
Why You’ll Love It
- Feels coastal and posh, but it’s stupidly easy
- Minimal chopping, maximum flavour payoff
- One pan for sauce + one for pasta = less washing up
- You can use tinned crab and no one will know
- Great way to sneak in fennel without scaring anyone
- Light but filling — no post-dinner slump
Ingredients
- 1 bulb of fennel
- 150g dried spaghetti
- 1 fresh red chilli
- 160g mixed cherry tomatoes
- 160g mixed brown & white crabmeat (sustainable, if you can)
- olive oil
- sea salt & black pepper
How to Make It
Let the fennel start the party:
Trim the fennel, keeping the leafy tops if it has any (they’re gold at the end). Slice it thin — like, paper-thin if you can. Chuck it into a non-stick pan with a splash of olive oil. Lid on. Let it go soft for about 5 minutes while you do the rest.
Get your pasta on:
Boil a pan of salted water and cook your spaghetti till it’s just shy of al dente. You’ll finish it in the sauce, so don’t go overboard. Save a mug of the starchy water before draining — trust me.
Add some fire:
Slice the chilli (I leave the seeds in for a bit of a kick), and toss it into the fennel pan. Let it cook until everything’s soft and starting to get a bit sticky.
Tomatoes in, briefly:
Halve your tomatoes and add them to the pan. Let them hang out for 2 minutes — just enough to warm through and slump slightly, but not collapse.
Bring it together:
Stir in the crabmeat, followed quickly by the pasta. Add a splash of that starchy water to loosen things up. Toss it all around — gently — until it’s silky and well coated.
Finish like you mean it:
Season with salt and loads of black pepper. Sprinkle over the fennel tops you saved, and drizzle with a bit of good extra virgin olive oil. Eat immediately.
Common Mistakes and How to Dodge Them
Why is my fennel still crunchy?
You probably didn’t slice it thin enough, or the heat was too low. Use a mandoline or take your time with a knife. And keep the lid on while it cooks.
My crab tastes fishy — did I ruin it?
Could be old crab. Or you added it too early and overcooked it. Add crab at the very end — just enough to warm through.
Can I skip the chilli?
Of course. It’s your dinner, not mine. But I like the little nudge of heat against the sweetness of the crab.
Storage and Reheating
Fridge:
Keeps fine for 1 day. The flavours mellow, in a good way.
Microwave:
Okay if you’re desperate, but go gently — 50% power, cover it, stir halfway through. Otherwise, dry city.
Stovetop:
Add a splash of water and warm it slowly. Toss, don’t stir. Pretend you’re on a cooking show.
Freezer:
Nah. Fresh crab doesn’t defrost well and the pasta texture gets weird.
Frequently Asked Questions
Do I have to use fresh crab?
Nope. Tinned is fine — just drain it well and give it a taste first.
Can I use linguine instead of spaghetti?
Absolutely. Any long pasta will do the job.
What can I use instead of fennel?
Celery, maybe. But honestly, fennel’s the whole mood here. It’s worth a try, even if you think you hate it.
Can I make this for a dinner party?
Yes! Prep everything ahead, then just toss it all together when guests arrive. It’s impressive without being fussy.
Nutrition Facts (Per Serving)
- Calories: 420
- Fat: 14g
- Carbs: 52g
- Protein: 22g
- Sodium: 360mg
- Sugar: 5g
Jamie Oliver Crab And Fennel Pasta
Description
Light, coastal pasta with sweet crab, soft fennel, and a tiny kick of chilli — ready in 20 minutes and perfect for pretending you’re on holiday.
Ingredients
Instructions
- Slice fennel thin and sauté in olive oil with a lid on for 5 minutes.
- Cook spaghetti in salted water, drain (save a mug of the water).
- Add sliced chilli to the fennel, stir until soft and sticky.
- Toss in halved tomatoes for 2 minutes.
- Stir in crab, drained pasta, and a splash of pasta water.
- Season, drizzle olive oil, and sprinkle fennel tops if you’ve got ’em.
Notes
- Use a mandoline for fennel if you’re in a rush.
- Add lemon zest if you want to brighten it up even more.
- Don’t stir the crab too hard — treat it like a guest, not a chore.
- Tastes great at room temp too, oddly enough.