Spaghetti with Crab, Lime & Chilli

This dish is quicker – and tastier – than take away. Substitute lemons for the limes if you like, and increase, or decrease, the amount of chilli to suit your own taste.

Recipe by: Sydney fish market


250g spaghetti
1 clove garlic, finely chopped
1 small red chilli, seeded and finely sliced
2 limes, zested and juiced
¼ cup extra virgin olive oil
½ cup roughly chopped flat-leaf parsley
Salt flakes and freshly ground black pepper, to taste
200g cooked crabmeat (see notes)


  1. Bring a large saucepan of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente (cooked, but still retaining a ‘bite’ in the centre).
  2. Combine the garlic, chilli, lime zest and juice, olive oil, parsley, salt and pepper in a large bowl.
  3. When the pasta is cooked, drain well and tip into the bowl. Add crabmeat and toss to combine. Serve immediately.



Notes: Pick meat from 1 x 800g cooked mud crab, 2 x 300g cooked blue swimmer crabs or 2 x 400g spanner crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland spanner crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crabmeat is imported and can be quite watery when thawed. Remove crabmeat from fridge about 30 minutes before you start cooking, to allow it to come to room temperature.