Skip to content

Fish, Classics and bistro fare

Crab and lemon pasta

Crab and lemon pasta is a dish of linguine in a light cream sauce with flaked crab and lemon zest, serving 4 in 25 minutes. It's a very easy recipe, costing around €3.30 per person. The trick is adding the crab off the heat so it stays tender, and the lemon zest at the end to keep its full fragrance.

Tonight, fresh pasta with crab, lemon, and chives, a light cream sauce that tastes like the sea.

Crab and lemon pasta
Total time
25 min
Difficulty
Very easy
Cost per person
€3.30
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

The linguine get coated in a creamy sauce with just a hint of lemon, while the flaked crab adds a briny sweetness without ever taking over. Fresh chives and lemon zest stirred in at the last minute wake up every bite, giving the dish a bistro feel without any of the fuss.

This is the kind of recipe you make on a weeknight when you want something special without spending hours in the kitchen, or for a light summer lunch outdoors. Kids tend to like it too, the sauce is mild and canned crab is far from intimidating. Mon Chou suggests it for the days when you want a result that impresses with almost nothing.

The ingredients

4 people

Pantry

  • Linguineoften in the pantry 400 g
  • Canned crab meatoften in the pantry 2 can
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Light heavy cream 20 cl

Fruits and vegetables

  • Lemon 2
  • Chives 1 bunch
  • Garlic 1 clove

Allergens Gluten, Lactose, Shellfish

The step by step recipe

  1. Cook the pasta in a large pot of salted boiling water. 10 min

    Save a cup of the pasta water.

  2. Heat the olive oil with the crushed garlic, then remove the garlic.

    The garlic flavors the oil without overpowering it.

  3. Add the cream, the zest and juice of one lemon, and let it simmer gently.

    Taste as you go to balance the tartness.

  4. Flake the drained crab meat and stir it into the sauce off the heat.

    Warm it through only briefly, overcooked crab turns dry.

  5. Toss the pasta with the sauce and a splash of pasta water, then sprinkle with chives and pepper.

    Add the pasta water a spoonful at a time until the sauce turns glossy.

Our tips to get it right

  • Drain the crab meat well, otherwise the sauce turns watery.
  • Choose linguine or thin spaghetti, which hold the light sauce better than thicker pasta shapes.
  • Always zest the lemon before juicing it, it's easier and you won't lose any fragrance.

The variations

  • Swap the crab for peeled shrimp, cooked just before you add the cream.
  • For a vegetarian version, replace the crab with sliced artichoke hearts and a bit of parmesan.
  • For a quick kid friendly version, use small pasta shapes like shells, they cook faster and are easy to eat.

What to serve it with

  • A green salad with lemon dressing
  • Crusty bread for soaking up the sauce
  • A glass of dry white wine

Storage

This dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the cream and crab lose their texture. Reheat gently in a pan with a splash of water to loosen the sauce.

Questions about this dish

Can I use fresh crab instead of canned?

Yes, if you have fresh crab that's already cooked and picked, use roughly the same amount. Avoid overcooking it in the sauce, it just needs to warm through.

What kind of cream works best here?

A light heavy cream is plenty, it keeps the sauce fluid without weighing it down. Regular heavy cream also works, the sauce will just be a bit richer.

Can I make the sauce ahead of time?

You can prepare the cream and lemon base a few hours ahead, then reheat it gently. Add the crab and chives only right before serving to keep them fresh.

What's the best pasta shape for this dish?

Linguine works great, its flat shape holds the light sauce well. Spaghetti or tagliatelle work just as well.

How long does it take to make a crab and lemon pasta?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a crab and lemon pasta?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a crab and lemon pasta cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, shellfish. Always check the labels of the products you buy.

Family and bistro classics

See all

Recipes with cream

See all