Finding alternatives to what is written in a recipe can be a hit or miss but this certainly worked a treat.
It may be difficult to find fresh or tinned crab meat at the supermarket, yet when you do discover it there are so many choices for utilizing it in lunches and suppers.
I adore the ingredient combinations in this recipe. It requested watercress, however, I didn't find watercress at the local supermarket so I simply added a modest bunch of parsley and it worked very well. For the chilli, a red jalepeño did the trick here, but if stuck when making this in the future, I would simply use a pinch of dried red chilli to give it that little lift.
The measure of salt included is important here too - not too little, not too much and as I didn't use watercress, I discovered the combination of parsley, salt, and that lemon zing, on the whole, was exceptionally delicious. I could eat stunning amounts of this cheerfully.
Prep Time: 20 mins
Cook Time: 20 mins
2 cloves garlic, mashed
1 red jalapeño chilli or 1 large red chilli
2 tbsp flat leaf parsley
180g tinned white crab meat
1 lemon, juiced
drizzle of olive oil
1.Bring a large pan of salted water to the boil and add the spaghetti. Cook the spaghetti as per packet instructions.
2. Heat the garlic and chilli in a small pan, then add the chopped parsley and crab meat and cook for 5 minutes.
3. Stir in the lemon juice and olive oil.
4. Drain the spaghetti and mix with the chilli and crab sauce.