Mary Berry Crab Linguine

Mary Berry’s Crab Linguine is made with linguine, olive oil, spring onions, red chili, 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.

This Crab Linguine Recipe Is From Simple Comforts Cookbook by Mary Berry

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 chili, 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. Prepare the sauce: Heat the olive oil in a large frying pan. Add the spring onions, chili, garlic, and ginger. Fry for 2 minutes.
3. Add crab: Stir in the white crabmeat and heat for 2 minutes, being careful not to break up the crab too much.
4. Combine: Add the cooked pasta, reserved pasta water, lime juice, and chopped coriander. Season with salt and pepper. Gently toss everything together over medium heat.
5. Serve: Drizzle with a little extra olive oil and serve immediately.

Recipe Tips

• Reserve pasta water: Always save some pasta cooking water before draining. It helps to create a smooth sauce that clings well to the pasta.
• Cook crab gently: Add the crab to the pan at the end and heat it gently to prevent it from breaking up too much.
• Adjust seasoning: Taste the dish before serving and adjust the seasoning with salt and pepper to enhance the flavors.
• Add coriander last: Stir in the chopped coriander just before serving to keep its vibrant flavor and color.

What To Serve With Crab Linguine?

This tasty Crab Linguine pairs well with a simple green salad, garlic bread, steamed vegetables, or a light tomato soup. It also can be served alongside a crisp white wine, a fresh cucumber salad, lemon wedges, or a side of roasted asparagus 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 refrigerate for up to 2 days.
• Freeze: Allow the Crab Linguine to cool completely before freezing. Place it in an airtight container or freezer bag and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

How To Reheat Leftovers Crab Linguine?

• In The Oven: Preheat the oven to 180°C (350°F). Place the Crab Linguine in an ovenproof dish, cover with foil, and heat for about 10-15 minutes until warmed through.
• In The Microwave: Transfer the Crab Linguine to a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through, until heated evenly.
• On The Stove: Heat a splash of olive oil in a pan over medium heat. Add the Crab Linguine and stir occasionally for about 5-7 minutes until warmed through.

Mary Berry Crab Linguine Nutrition Facts

Serving Size: 1 serving

• Calories: 475
• Total Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 100mg
• Sodium: 600mg
• Potassium: 700mg
• Total Carbohydrate: 65g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 20g

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