Mary Berry Crab Pasta Recipe – Light, Fresh & Ready in 20 Minutes

I first made this crab pasta after a long day when I wanted something that felt fancy but didn’t need more than one pan. To be honest, I was skeptical that such few ingredients—just crab, lemon, and a handful of herbs—could make a proper dinner.

The first time, I overcooked the garlic (smelled more like a burnt pub snack than fine dining), and the crab tightened up a bit too much. The second time? Magic. Silky pasta, sweet crab, and a whisper of lemon zest that makes it taste like a seaside lunch in Cornwall.

Let me show you exactly what worked—and what didn’t—so you can get it right the first time.

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WHY THIS ONE WORKS SO WELL

• Naturally Elegant: Feels restaurant-worthy but uses weeknight ingredients.
• Fresh + Fast: Ready in under 20 minutes—truly.
• Balanced Flavour: Lemon brightens, chili adds warmth, and parsley brings freshness.
• Flexible: Works with white or brown crab, or a mix for depth.
• Light But Satisfying: No heavy cream sauce—just olive oil and pasta water.

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INGREDIENTS + WHY THEY MATTER

• Dried Spaghetti or Linguine (200g): Long pasta catches the crab and lemon beautifully.
• White Crab Meat (150g): Sweet and delicate. Fresh is best, but drained canned crab also works.
• Olive Oil (2 tbsp): Forms the silky base. Don’t skimp—cheap oil dulls the flavour.
• Garlic (1 clove): Adds warmth. Slice thinly, don’t mince to avoid burning.
• Red Chili (½, optional): Just a hint of heat. Too much masks the crab.
• Lemon Zest + Juice (1 lemon): Brings brightness and cuts through the richness.
• Fresh Parsley (2 tbsp): Earthy balance to the sweet crab.
• Salt + Black Pepper: Always season pasta water well.
• Parmesan (optional): Controversial with seafood, but I love a dusting for umami.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Add white wine: Deglaze after the garlic for a touch of acidity.
• Stir in crème fraîche: For a creamy, restaurant-style finish.
• Use brown crab meat: Richer, more savoury flavour.
• Add spinach or rocket: For freshness and colour.
• Try with tagliatelle: If you like broader pasta ribbons.

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

What Went Wrong	Why It Happens	How to Fix It
Garlic turned bitter	Heat too high	Keep pan on medium, stir constantly
Crab went tough	Cooked too long	Add crab only at the end—just to warm
Sauce felt dry	Didn’t save pasta water	Always reserve a ladle to loosen sauce
Flavour too flat	No lemon zest	Don’t skip it—it lifts everything

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HOW TO MAKE MARY BERRY’S CRAB PASTA

1. Cook the Pasta

Boil salted water, cook pasta until al dente. Save ¼ cup of pasta water, then drain.

2. Sauté the Aromatics

Heat olive oil in a large pan. Add garlic and chili, gently fry for 1–2 minutes until fragrant but not browned.

3. Add the Crab

Stir in crab meat and a splash of reserved pasta water. Warm gently—don’t fry.

4. Add Lemon + Parsley

Mix in lemon zest, juice, and parsley. Toss in pasta and swirl everything together until coated.

5. Serve Immediately

Divide between warm bowls. Finish with cracked black pepper, a drizzle of olive oil, and maybe (quietly) a sprinkle of Parmesan.

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TIPS FROM MY KITCHEN

• I always zest the lemon straight over the pan—the oils release better that way.
• Taste before adding salt; crab can be naturally salty.
• Don’t walk away while the garlic’s cooking—it burns in seconds.
• Serve immediately; reheated crab pasta loses its silkiness fast.

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STORAGE + SERVING

• Fridge: Up to 24 hours in an airtight container.
• Freezer: Not recommended—crab turns grainy.
• Reheat: Gently in a pan with a splash of water. Never microwave for long.
• Refresh: Add lemon juice and parsley before serving.

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FAQS

Can I use canned crab for Mary Berry Crab Pasta?
Yes! Canned white crab meat is fine—just drain it well and fluff with a fork. Avoid tinned crab with added brine or vinegar; it’s too sharp for this recipe.

What’s the best pasta shape for crab pasta?
Linguine or spaghetti are perfect. They coat evenly with the sauce and keep that lovely light texture. Short pasta doesn’t hold the crab as well.

Can I add cream to Mary Berry Crab Pasta?
Absolutely. A spoonful of double cream or crème fraîche stirred in at the end creates a luxurious version.

Can I make crab pasta ahead of time?
You can prep the sauce (minus the crab) a few hours in advance. Add crab and pasta just before serving so it stays tender.

Can I make this recipe spicy?
Yes—double the chili or add a pinch of chili flakes for a gentle heat. Just don’t overpower the crab’s sweetness.

Is Mary Berry Crab Pasta healthy?
Yes! It’s naturally light, high in protein, and low in saturated fat. Use whole wheat pasta for extra fiber.

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Other Recipes You May Like

• Mary Berry Mediterranean Pasta Salad
• Mary Berry Tuna Pasta Bake
• Mary Berry Pasta Sauce Recipe

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