Mary Berry Crab Linguine

The first time I made this crab linguine, I was in a right rush—midweek, dinner time creeping up, and not a scrap of inspiration in sight. I had a pot of white crabmeat from the fishmonger that was this close to expiring and a rather sad bunch of coriander lurking in the back of the fridge. I thought, “Well, Mary says it only takes 20 minutes, so let’s see if that’s true.”

Spoiler: it’s true if you don’t get distracted trying to de-seed a chili one-handed while the linguine boils over. This nearly ended up as a spicy seafood soup.

But once I pulled it together—lime juice, zingy ginger, just the right kiss of heat—it was a total winner. Light, bright, and deeply satisfying. If you’ve never paired lime and crab before, oh you’re in for it. Let me show you what made the difference.

WHY THIS ONE WORKS SO WELL

This recipe’s a masterclass in quick flavor-building. What makes it shine:

• Fresh ginger + lime juice – This combo is magic. It wakes up the crab and makes the whole dish taste cleaner.
• No cream, no butter – Just olive oil, so the crab flavour doesn’t get smothered. Most seafood pastas go heavy. This one keeps it bright.
• Reserved pasta water – Don’t skip it. It’s not just cheffy nonsense—it’s the glue that brings everything together.
• Coriander stirred in last – Sounds simple, but it’s key. You want the herbs to pop, not wilt.

Most recipes overwork crab. This one respects it.

INGREDIENTS + WHY THEY MATTER

• Linguine – Holds the sauce better than spaghetti. I once tried tagliatelle and it clumped like mad.
• Olive oil – Adds richness without heaviness. Don’t swap for butter—it overpowers the lime.
• Spring onions – Softer than regular onions, they melt into the sauce.
• Red chili – Brings warmth, not burn. Deseed it if you’re spice-shy.
• Garlic & Ginger – They need each other here. One without the other feels flat.
• White crabmeat – Sweet and delicate. I once tried a mix of brown and white—it muddied the flavour.
• Lime juice – Sharpens everything. Lemon’s fine in a pinch, but lime really lifts.
• Coriander – Herb of heroes in this dish. Adds grassy brightness.

WANT TO CHANGE IT UP

• No coriander? Flat-leaf parsley works, but it’s not as bold.
• Gluten-free? I tested it with Rummo GF linguine—held up great.
• No fresh ginger? Ground won’t cut it. Grate from frozen if you’re in a pinch.
• Vegetarian version? Oddly, finely chopped hearts of palm mimicked the crab texture decently. Not the same, but not bad.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Crab turned mushy	Over-stirred in the pan	Heat gently, fold it in last minute
Pasta stuck together	Didn’t toss in oil after draining	Drizzle with oil straight away
Dish tasted flat	Skipped the lime	Don’t. The acid is non-negotiable
Coriander lost its punch	Added too early	Stir in off the heat, just before serving

HOW TO MAKE MARY BERRY’S CRAB LINGUINE

1. Cook your linguine in salted boiling water until just al dente. Scoop out 100ml pasta water before draining.
2. Heat 4 tablespoons olive oil in a wide pan. Add spring onions, chili, garlic, and grated ginger. Sizzle for 2 minutes until fragrant.
3. Fold in the white crabmeat gently. Heat for 1 to 2 minutes max—don’t let it break down.
4. Add cooked pasta to the pan with reserved pasta water, lime juice, and chopped coriander. Season well.
5. Toss everything together until it’s silky and steaming. Taste and tweak.
6. Serve hot, with a drizzle more olive oil and maybe extra lime on the side.

TIPS FROM MY KITCHEN

• I grate my ginger straight from frozen—no peeling, no mess.
• If your crab is watery, pat it dry first with kitchen paper.
• My fan oven runs hot, so I turn off the hob early and let the residual heat finish it.
• Use a wide pan, not a deep one—it helps toss everything evenly.

STORAGE + SERVING

• Fridge – Good for 2 days. Reheat gently—don’t boil it or you’ll ruin the crab.
• Freezer – Technically yes, but texture takes a hit. Best fresh.
• Serve with – Crisp white wine (Albariño or Pinot Grigio), a rocket salad, or roasted asparagus.
• Leftover idea – Stir through a spoonful of mayo and stuff into a soft roll. Weirdly delicious.

FAQs – REAL QUERY ANSWERS

Q: Can I use tinned crabmeat?
A: Yes, but make sure it’s white crab in brine, not oil. Drain it well and pat dry.

Q: What pasta shape works best?
A: Stick to long shapes—linguine, spaghetti, tagliolini. Short pasta won’t coat properly.

Q: Is this spicy?
A: Just a little. Deseed the chili fully for a gentle warmth, or leave it out altogether.

Q: Can I make this ahead?
A: You can prep the sauce base in advance, but don’t add crab or pasta until you’re ready to serve.

Q: What if I hate coriander?
A: Try basil and mint together—still fresh, but less divisive.

Try More Mary Berry Recipes:

• Mary Berry Spaghetti Alle Vongole
• Mary Berry Lamb Tagine
• Mary Berry Mushroom And Asparagus Risotto
• Mary Berry Garlic Mushroom Penne Gratin