Linguine with crab, lemongrass & ginger

by Jenny Chandler

A light and easy dish for warm evenings

A whole cooked crab is a fascinating thing to pick and pull apart—most children love this kind of job. You can obviously buy dressed crab or crab meat too. Making a pasta sauce stretches your delicious crab meat a long way and most kids require no coaxing when it comes to pasta.


1 stick of lemon grass
2 tbsp olive oil
3 banana shallots or 6 smaller, round shallots, diced
2cm piece of ginger, peeled and grated
250g crab meat (you want about ½ brown and ½ white)
8 sun dried tomatoes, cut into thin slithers
4 tbsp full fat crème fraiche
A handful of parsley
Juice of ½-1 lemon
500g good quality, dried linguine or spaghetti 


Remove the outer leaves from the lemon grass, put these in enough water to cover the pasta and bring up to the boil. Chop the remaining lemon grass finely. Take a large frying pan and gently cook the shallot, ginger and lemon grass in olive oil for about 10 mins.

Once boiling, add salt to the pasta water, pull out the lemon grass and throw in the pasta. Give it a stir then put on a timer for the suggested length of time for perfect al dente linguine.

Add the brown crab meat to the frying pan along with the sun dried tomato slithers and simmer for 2 mins. Stir in the crème fraîche, parsley, lemon juice and plenty of seasoning. Drain the pasta and stir through the sauce along with the white crab meat. Season with plenty of black pepper. DON’T serve with parmesan!