Pappardelle with courgettes and crab recipe

You can make brown and white crab meat go further in this lovely dish
You can make brown and white crab meat go further in this lovely dish - Matt Austin

This is a lovely way to make brown and white crab meat go further. You can use ready-picked crab meat for this but if you can pick your own fresh then it is extra delicious. The finely sliced courgettes mimic the shape of the pasta strips but you don’t need to worry about being too precise.


Prep time: 15 minutes

Cook time: 20 minutes


4 as a starter or light meal


  • 2 medium courgettes

  • 60g brown crab meat

  • 80g butter

  • 80ml olive oil, plus 2 tbsp

  • 320g pappardelle

  • 1 red chilli, finely chopped, seeds and all

  • 120g white crab meat


  1. Trim the courgettes if necessary and slice them thinly lengthways using a sharp knife or a mandolin if you have one. Cut them into long strips a similar width to the pappardelle.

  2. Blend the brown crab in a liquidiser until smooth and put it in a pan with the butter and olive oil. Whisk together over a low heat for just a few minutes and season, to form a light sauce. Set aside in a bowl.

  3. Meanwhile, cook the pappardelle according to the packet instructions then drain, saving some of the cooking water.

  4. Heat a tablespoon of oil in a pan and add the chilli and courgette strips. Cook, tossing frequently, until softened.

  5. Then toss in the pasta along with another drizzle of oil and some seasoning.

  6. Add the brown meat sauce and cook over a low heat for a couple minutes, adjusting with a little of the cooking water if necessary and seasoning to taste. The sauce shouldn’t be thick but very lightly coating the pasta.

  7. Transfer to warmed bowls and scatter over the white crab meat to serve.