Crab and Zucchini Linguine

Recipe by ImPat
READY IN: 20mins


  • 250
    g crabmeat (2-3 blue manna crabs)
  • 4
    zucchini (small)
  • 14
  • 1
    tablespoon garlic (minced)
  • 2
    red chilies (deseeded and finely sliced down the length of the chilli)
  • salt (to taste)
  • pepper (to taste)
  • 500
    g fresh linguine
  • 2
    tablespoons parsley (roughly chopped)
  • 2
    tablespoons lemon juice
  • 1
    lemon (cut into wedges, to serve)


  • Pick through the crab meat to ensure there is no shell.
  • Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
  • Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
  • Add the garlic and chillies and cook for a couple of minutes longer.
  • Season well with the salt and pepper and fold through the crab meat.
  • Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
  • Lightly drain the linguine and then mix through the crab mixture.
  • Fold through the parsley and lemon juice and then serve with the lemon wedges.