Spider crab with pasta, parsley, and chile


by: Caroline B

This is a spiny crab that lives on the sandy ocean depths, which fishermen fish at depths of up to 50 m. Its long thin legs are arranged like those of a spider, hence its name.


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serves: 4

1 lb (450 g) dried linguine or spaghetti

3 medium vine-ripened tomatoes (skinned, seeded, and chopped)

2 cups (275 g) fresh white spider crabmeat

1 tablespoon chopped flat-leaf parsley

1 1/2 tablespoons lemon juice

1/4 cup extra virgin olive oil

1 pinch of dried red pepper flakes

1 clove garlic (minced)

Nutrition Facts
Spider crab with pasta, parsley, and chile

Servings Per Recipe: 4

Amount per Serving

Calories: 621

  • Total Fat: 16.2 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 53.6 mg
  • Sodium: 253.5 mg
  • Total Carbs: 89.4 g
  •     Dietary Fiber: 12.7 g
  •     Sugars: 5.6 g
  • Protein: 28.5 g

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1.  Cook the pasta in a large pan of boiling well-salted water (i.e. 1 teaspoon salt to each 2 1/2 cups/600 ml water) for 8 minutes or until al dente.

2.  Meanwhile, put the tomatoes, crabmeat, parsley, lemon juice, olive oil, red pepper flakes, and garlic into another pan and warm over a gentle heat.

3.  Drain the pasta, return to the pan with the sauce, and briefly toss together. Divide among four warmed plates and serve immediately.

Cooks' note:
Other white crabmeat.

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