Spider crab linguini

Spider crab linguini

Friday’s are always super busy but I try to take time in the morning for a coffee, getting my eggs for the pasta to make ravioli for the market and do a walk around the local shops. This morning I knew Jenkins & Son Fishmongers had crab claws. When I got there it was spider crab claws. I almost did a little dance in front of the shop I got so excited. Spider crab is amazingly delicious and what a treat!

Spider Crab

I make pasta just about every Friday for the Saturday market and this week was no exception. I made a little extra pasta dough and I made crab linguini for dinner.

Before I made the linguini I made a spider crab ravioli, I couldn’t resist.

Spider crab ravioli

I did the ravioli with king prawns, marscapone and herbs and decorated them with a corn flower, the garden is overflowing with them at the moment.

I picked the crab meat from the shells and made a stock that was simmering away whilst I was making the pasta. It took some time but it was worth it.

Crab stock

preparation time 20 minutes, includes picking the shells

cooking time 2 hours

serves – makes 8 dl or 4 cups


  • shells from 1 kg of spider crab
  • 1 onion
  • 3 lightly crushed garlic cloves
  • 2 tbsp fish sauce
  • 2 tbsp Shaoxing rice wine
  • 1 tsp sea salt
  • enough water to cover the shells

Cut the onions in to quarters and crush the garlic cloves lightly. Place them in the water and add the shells, enough water just to cover, the fish sauce and the Shaoxing rice wine.

Bring everything to a boil and let it boil until about 1/4 remains.

Sieve the broth though a fine mesh sieve or a cheese cloth.

Spider crab linguini

preparation time 20 minutes (including picking the crab meat from the claws.)

cooking time 5 minutes

serves 3


  • Spider crab meat from 1 kg of shell on Spider crab legs
  • Linguini, enough for 3 people, I use approx 80 gr/pp but use as much as suits you.
  • 1 dl or 1/2 cup Spider crab stock
  • 1 dl or 1/2 cup double cream
  • Sea salt to taste
  • A good pinch of Aleppo pepper
  • A few mint leaves, some shredded

Bring a big pan of salted water to a boil.

Whilst you are waiting bring the crab stock to a boil and reduce slightly. Add the cream and simmer. Taste with salt and a few shredded mint leaves. Last add the spider crab meat and keep the sauce warm.

Cook the pasta according to instructions or if it is fresh it should take about two minutes.

As soon as the pasta is cooked place it in the sauce. Add chilli, garnish with a few mint leaves and perhaps some edible flowers and serve.

Spider crab linguini
Spider crab linguini

The spider crab meat is almost sweet with a delicious hint of the sea. It was quick and easy to make and this dish works on a weeknight as well as impressing guests with.

I am bringing this to Angie’s foodie party Fiesta Friday. Come along and join us!

6 Responses to “Spider crab linguini”
  1. jackcollier7 says:

    What a great looking dish. ❤

  2. Mamma mia ! how lovely indeed !

  3. JIN says:

    I love crab and chili/pepper with my pasta. I’ve never used the cream before, but it sounds delicious!

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