dinner · dairy-free
Lemon crab spaghetti with toasted crumbs
Spaghetti tossed with garlic, lemon and sweet lump crab, topped with golden lemon-zest panko for crunch.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toast the panko in half the olive oil over medium heat, stirring, until golden. Tip onto a plate and grate in half the lemon zest.
-
2
Boil the spaghetti in salted water until just shy of tender. Save 120 ml of the pasta water, then drain.
-
3
Slice the garlic and soften it in the remaining oil for 30 seconds. Add the spaghetti and a splash of pasta water and toss over medium heat until glossy.
-
4
Fold in the crabmeat, the rest of the zest and a squeeze of lemon juice. Warm through and finish with chopped parsley and the toasted crumbs.
