Rich in omega-3s, crab is a good source of protein and the minerals chromium and selenium.
Ingredients
- 1 tbsp olive oil
- 1 large onion, cut into quarters, then finely sliced
- Salt and freshly ground black pepper
- 2 garlic cloves, finely sliced
- 1 lemon juice and zest
- handful of fresh flat-leaf parsley, finely chopped
- 7 oz (200 g) fresh or canned crab meat, picked over to remove any shell
- 12 oz (350 g) linguine or spaghetti
- Chili oil, to serve (optional)
For a Gluten-free Option
- use gluten-free pasta
How to Make It
- Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes, until soft. Stir in the garlic and lemon zest and cook for a few seconds more.
- Stir in the parsley and crabmeat, then season well with salt and lots of pepper. Add lemon juice to taste.
- Meanwhile, cook the pasta according to package directions, until tender but still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the crab sauce, toss again, drizzle with chili oil, and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 415 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
carbohydrates 66 g 51% |
Dietary Fiber 5 g 13% |
Sugars 4 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |