This recipe is from The Clever Guts Diet Recipe Book by Dr Clare Bailey. The top of the recipe says
Crab is a great source of protein and selenium, which has anti-inflammatory properties. Its slightly sweet taste is enhanced here by the umami flavours of the seaweed.
At first glance this might look like a scary recipe but if you can’t find fresh dressed crab, most supermarkets have it tinned (look for the tinned meat and fish section). If you haven’t bought seaweed before, never fear, that’s also available in most supermarkets these days – look for the sushi/Japanese section and you’ll find packs of nori (seaweed) sheets.
If you switch the garlic for garlic infused oil and use gluten free spaghetti then this is a low-FODMAP meal, and it’s also dairy free.
Ingredients
- 300g wholegrain spaghetti or green-pea pasta (or gluten-free alternative)
- 3 tbsp olive oil
- 2-3 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped (or 1/2 tsp chilli flakes)
- 10 mini plum or cherry tomatoes
- 1 courgette, halved lengthways and sliced
- 200g crab meat (fresh, canned or frozen)
- Juice of 1/2 large lemon
- Large handful of fresh parsley, roughly chopped
- 1 nori seaweed sheet, chopped
Serves 2
No sponsorship was received for this recipe in any form.
Method
Cook the pasta according to the pack instructions. Drain it when it is al dente (slightly underdone), retaining 2 tbsp of the cooking water, then rinse it under cold running water and set it aside.
Meanwhile, heat the olive oil in a large frying pan and gently fry the garlic, chilli, tomatoes and courgette for 2-3 minutes. Stir in the crab meat and hit it through, then add the lemon juice.
Add the cooked pasta, along with the reserved cooking water, chopped parsley and nori. Stir well to warm the pasta through and ensure it gets a good even coating of the sauce. Season and serve.
Click on any of the below for some ideas for changing this recipe to suit you.
This recipe is largely low FODMAP. Just switch olive oil for garlic infused oil (and leave out the garlic), and use gluten free pasta.
Pre-crushed garlic is available in fresh tubes and frozen to avoid needing to chop or crush the garlic. Crab usually comes pre-prepared which means chopping, prepping, standing and cooking are all minimal in this recipe. If you can’t drain the pasta because the pan is too heavy, use tongs to life the pasta out and put into a bowl of cold water.
