Lemon Butter Crab And Fennel Ricciarelle

Master the art of faster pasta with this super quick, super delicious dish
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Lemon Butter Crab And Fennel Ricciarelle

Lemon Butter Crab And Fennel Ricciarelle

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  • 400 g 400 ricciarelle pasta (or pappardelle)

  • 150 g 150 butter, chopped

  • 2 tbsp 2 extra virgin olive oil

  • 1 1 brown onion, finely diced

  • 1 1 lemon, zested into thin strips, then juiced

  • 4 cloves 4 garlic, very thinly sliced

  • 227 g 227 crab claw meat

  • ½ ½ bulb fennel, shaved or very thinly sliced, fronds reserved

  • Salt and pepper, to season

  • Chopped chives, to serve


  • Bring a large pot of salted water to the boil. Add ricciarelle, stir and cook according to packet instructions.
  • Meanwhile, heat a large non-stick frying pan over medium-high heat. Add butter, oil, onion and zest. Cook for 5 minutes or until onions soften and butter begins to foam and lightly brown. Add garlic and crab and cook, stirring for 1 minute or until hot, then stir in fennel bulb.
  • Drain ricciarelle, reserving ½ cup of the pasta water and add ricciarelle to the crab mixture. Continue to cook over medium heat for the final minute until pasta is al dente, stirring occasionally, adding lemon juice and reserved pasta water as desired to help loosen the sauce. Season.
  • Serve topped with chives, reserved fennel fronds and a little extra cracked pepper.

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From the market...

Oh crabs!

You can buy fresh crab meat from HFM. All the hard work of cooking and shelling the crab has been done for you. Look for it in the ever-expanding fresh seafood section.

What are ricciarelle?

Ricciarelle are long flat ribbons of pasta with pretty ruffled edges.

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