Mary Berry Crab Linguine

There’s something about the smell of garlic hitting melted butter that always takes me back.

I must’ve been about seventeen, still pretending I could cook (I couldn’t), trying to impress someone I fancied with a “romantic seafood dinner.” What I ended up with was a pan full of claggy pasta and the scent of burnt garlic clinging to the curtains. But I kept at it. And eventually, I landed on this — the kind of crab linguine that feels like a quiet win. Clean, lemony, just the right amount of indulgent without being fussy.

Mary Berry’s recipe is much the same. She keeps it simple — crab, lemon, wine, parsley — and lets the flavours do the talking. It’s weeknight-friendly but elegant enough to make you feel like you know what you’re doing. Even if you’re just winging it like I was.

Ingredients List

• ½ lb linguine or similar pasta
  Flat noodles work best — they hold the sauce nicely.
• 3 tbsp unsalted butter
  The base of everything good in life.
• 2 cloves garlic, thinly sliced
  Slice, don’t mince — it’s softer that way.
• 75ml (1/3 cup) dry white wine
  Don’t overthink it. Whatever you’ve got open.
• Juice of half a lemon
  Just enough to brighten without overpowering.
• 200g (1 cup) ready-to-eat crab meat
  White crab meat gives you a sweeter, cleaner taste.
• 50g (½ cup) Parmesan cheese, grated
  Optional technically… but not really.
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Sometimes I throw in a pinch of chilli flakes. Not traditional, but a little warmth goes a long way.

How to Make It

1. Boil a large pot of salted water and cook your linguine until al dente. Don’t walk away — overcooked pasta can ruin this dish faster than you can say “where’s the crab?”
2. Meanwhile, melt the butter in a large frying pan over low heat. Add your garlic and let it sizzle gently — don’t let it brown. Brown garlic = bitter. Learned that the hard way.
3. Add the wine and lemon juice. Let it bubble away for 2–3 minutes to cook off the harshness. Your kitchen will start smelling very promising right about now.
4. Stir in the crab meat and take the pan off the heat. No need to cook it again — just warm it through.
5. Drain the pasta, but save half a cup of the water — that stuff is liquid gold.
6. Toss the pasta into the crab mixture with a splash of pasta water and the Parmesan. Stir over low heat until everything’s silky and well coated.
7. Add more water if needed. You’re after a light, glossy sauce that clings to the pasta — not a puddle, not a paste.
8. Season well. Be generous with the black pepper. Finish with fresh parsley and serve straight away.

Common Mistakes (and How to Avoid Them)

Why does my crab linguine taste bland?
You probably under-salted the pasta water or forgot to season the sauce. Crab is delicate — it needs a little help to shine.

Why is it dry and clumpy?
You didn’t save enough pasta water, or the heat was too high at the end. Low and slow is your friend here.

Can I use brown crab meat?
You can! It’s stronger in flavour, a bit earthier. Some people love it, others find it too rich. Try half-and-half.

Ever added too much lemon?
Oh yes. My mouth is puckering just remembering it. Start with a little, then taste. Always taste.

Storage and Reheating Tips

• Fridge: Store leftovers in a sealed container for up to 2 days. Don’t push it — crab’s not something you want to gamble with.
• Freezer: Technically possible, but the texture of crab doesn’t love freezing. I wouldn’t.
• To reheat:
  • Microwave: Add a splash of water, heat gently in short bursts, stir often.
  • Stovetop: Best option. Bit of olive oil or butter in a pan, warm gently, stir slowly.

You’re not trying to re-cook it — just bring it back to life.

What to Serve With It

• A crisp green salad with lemon dressing — keeps things light and fresh.
• Garlic ciabatta — always good for mopping up any sauce left in the bowl (and there will be).
• A glass of cold white wine — the same one you used to cook, ideally. I go for a chilled Picpoul or even a light Gavi.

FAQ Section

Can I use tinned crab?
Yes, just make sure it’s high quality and well-drained. Some tinned crab has a bit too much brine — give it a quick pat with kitchen towel if it’s wet.

Can I skip the wine?
Yes — replace with a bit of seafood stock or a splash of extra pasta water and lemon juice.

Can I use gluten-free pasta?
Absolutely. Just be gentle when tossing — GF pasta can be more fragile.

Is it good cold?
Surprisingly… yes. Toss in a touch more lemon and parsley and it’s basically a posh seafood pasta salad.