Mary Berry Crab Linguine

Mary Berry’s Crab Linguine is made with linguine, olive oil, spring onions, red chilli, garlic, fresh root ginger, white crabmeat, lime juice, and coriander. This tasty Crab Linguine recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 4 people.

Mary Berry Crab Linguine Ingredients

• 350g (12oz) linguine
• 4 tbsp olive oil, plus extra for drizzling
• 6 spring onions, thinly sliced
• 1 large fresh red chilli, deseeded and diced
• 1 garlic clove, crushed
• 3cm (1¼in) knob of fresh root ginger, finely grated
• 300g (11oz) white crabmeat
• Juice of 2 limes
• Large bunch of coriander, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Crab Linguine

1. Cook the Pasta: Cook the linguine in boiling salted water according to the packet instructions. Drain, reserving 100ml (3½fl oz) of the pasta cooking water.
2. Heat the Oil: Heat 4 tbsp olive oil in a large frying pan.
3. Sauté the Vegetables: Add the spring onions, red chili, garlic, and ginger to the pan. Fry for 2 minutes.
4. Add the Crab: Stir in the white crabmeat and heat for 2 minutes, being careful not to break up the crab too much.
5. Combine Ingredients: Add the cooked pasta, reserved pasta water, lime juice, and chopped coriander to the pan. Season with salt and freshly ground black pepper. Gently toss everything together over medium heat.
6. Serve: Serve immediately, drizzled with a little extra olive oil.

Recipe Tips

• Use Fresh Crabmeat: For the best flavor and texture, use fresh white crabmeat rather than canned. If using canned, drain it well to avoid excess liquid.
• Reserve Pasta Water: Always save some of the pasta cooking water before draining. This starchy water helps to bind the sauce and pasta together.
• Don’t Overcook the Pasta: Cook the linguine until it’s just al dente. It will continue to cook slightly when mixed with the hot ingredients in the pan.
• Gently Toss the Crab: When adding the crab to the pan, gently toss it with the other ingredients to avoid breaking it into small pieces.
• Adjust Lime Juice to Taste: The amount of lime juice can be adjusted based on your preference for tartness. Start with less and add more as needed.

What To Serve With Crab Linguine?

This tasty Crab Linguine pairs well with a simple green salad, garlic bread, steamed vegetables, or a fresh tomato salad. It can also be served alongside roasted asparagus, sautéed spinach, grilled zucchini, or a light coleslaw for a delicious dinner.

 How To Store Leftovers Crab Linguine?

• Refrigerate: Let the leftover Crab Linguine cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 2 days. Reheat thoroughly before serving.
• Freeze: If you need to freeze Crab Linguine, let it cool completely first. Place it in an airtight container or freezer bag and store it in the freezer for up to 1 month. To thaw, transfer the container to the fridge overnight before reheating.

How To Reheat Leftovers Crab Linguine? 

• In The Oven: Preheat the oven to 180°C (350°F). Transfer the Crab Linguine to an oven-safe dish and cover with foil. Bake for about 15-20 minutes or until heated through.
• In The Microwave: Place the Crab Linguine in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes, stirring halfway through, until hot.
• On the Stove: Heat a little olive oil in a pan over medium heat. Add the Crab Linguine and stir occasionally until heated through, about 5-7 minutes.

Mary Berry Crab Linguine Nutrition Facts

Serving Size: 1 serving (based on 4 servings total)

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 500mg
• Potassium: 400mg
• Total Carbohydrate: 55g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 20g

Try More Mary Berry Recipes

• Mary Berry Apple Sauce
• Mary Berry Yorkshire Pudding Recipe
• Mary Berry Boiled Orange Cake
• Mary Berry Pear Pudding