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Crab, pea and lemon pasta topped with asparagus

This simple recipe is quick to prepare and suitable for a lovely summer evening meal in the garden. It is a healthy meal in a bowl with vegetables mixed in the with tasty fresh crab and lemon sauce. If you don’t have asparagus, you can substitute sugar snap peas cut lengthways. Many supermarkets now sell fresh crab meat in the chiller cabinet in small tubs.

Serves 4


200g short curly pasta such as messicani

100g asparagus

150g frozen peas

2 tbsp olive oil

1 shallot, finally chopped

2 cloves of garlic, finely chopped

250g white crab meat

50g brown crab meat

salt and pepper

half a lemon

pea shoots or other herbs to garnish such as parsley or chives


Cook the pasta in plenty of lightly salted boiling water until al dente. Snap the tough ends off the base of the asparagus and cook the asparagus for five minutes in boiling water. Add the peas to the asparagus and continue to cook for another five minutes, or until the asparagus is tender but not over cooked.

Heat the oil in a large frying pan and cook the chopped shallot and the garlic until soft. Add the dark and light crab meat to the pan together with a squeeze of fresh lemon. Season with salt and pepper.

Drain the pasta, asparagus and peas and put them in a serving bowl with the crab and all the juices from the pan. Gently toss the ingredients together and garnish with pea shoots or other chopped herbs before serving.