Pasta is one of my go-to dishes when I am either pressed for time or not in the mood to cook. There are oodles of dried pasta varieties available, including a good selection of gluten-free, making it a versatile staple most cooks have in their cupboards.
I had a package of cooked imitation crab meat which kept staring me in the face each time I opened the freezer drawer. I kept thinking I’ll make something with it…someday. Crab pasta is a cinch to make and you can whip it up in the time it takes to cook the pasta. I’m not a big fan of fresh crab – so much work for so little reward. Instead, a can of crab meat will do just fine or even the imitation kind. Imitation crab meat is typically made from Alaskan pollock but it can also have mackerel, barracuda, blue whiting and cod. Don’t let the name imitation crab fool you, it’s still made up of fish which contain vitamins and minerals. This recipe is budget-friendly, easy to make, and dinner is on the table in less than 15 minutes! My kind of meal.
Serves 4
2 cups cooked imitation crab meat, roughly chopped
1 large clove of garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup freshly chopped parsley
1 to 2 teaspoons dried mint
zest of 1 lemon plus juice
1/2 to 1 teaspoon chili pepper flakes
spaghetti
Bring a large pot of salted water to a boil. Add spaghetti and cook according to packet instructions (usually 8-10 minutes). While the pasta is cooking, place a large skillet pan over medium heat. Add butter, olive oil and allow to melt. Toss in chili pepper flakes and garlic; fry until fragrant then add crab meat. Cook for 5 minutes, stirring frequently, as you only want to heat up the meat. Squeeze half a lemon over the crab along with parsley and mint. Stir to combine.
Add pasta to crab meat mixture and toss to combine. Add some of the pasta water to loosen up the sauce if it looks a bit dry (up to 1/4 cup). Serve immediately and top each plate with lemon zest and freshly cracked black pepper.
The Culinary Chase’s Note: Not a fan of crab? Substitute it for canned tuna. Enjoy!
- 2 cups cooked imitation crab meat, roughly chopped
- 1 large clove of garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup freshly chopped parsley
- 1 to 2 teaspoons dried mint
- zest of 1 lemon plus juice
- ½ to 1 teaspoon chili pepper flakes
- spaghetti
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to packet instructions (usually 8-10 minutes). While the pasta is cooking, place a large skillet pan over medium heat. Add butter, olive oil and allow to melt. Toss in chili pepper flakes and garlic; fry until fragrant then add crab meat. Cook for 5 minutes, stirring frequently, as you only want to heat up the meat. Squeeze half a lemon over the crab along with parsley and mint. Stir to combine.
- Add pasta to crab meat mixture and toss to combine. Add some of the pasta water to loosen up the sauce if it looks a bit dry (up to ¼ cup). Serve immediately and top each plate with lemon zest and freshly cracked black pepper.
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