Cromer Crab Pasta with Garlic and Sweetcorn

I received a delivery of dressed Cromer crab today from one of my favourite delis in Norfolk, and wanted to make something tasty. I have made crab and pasta before but wanted to spice it up a bit more this time. I decided that garlic and chili flakes would do the trick, and since I had some fresh egg noodles in the fridge the basic plan was formed.


  • Dressed Crab 8 oz/ 225 g/ approx. 2 medium crabs
  • Pasta  400 g fresh (I used egg noodles)
  • Garlic  3 cloves
  • Butter 30 g/  2 1/4 Tbs
  • Fresh Parsley – 3 Tbs chopped fine
  • Sweetcorn 1/2 cup
  • Chili Flakes 1/4 tsp
  • Salt to taste


Prepare pasta according to instructions from the manufacturer and drain. Dice the garlic and parsley. Flake the crabmeat. In a large pan, melt the butter over medium heat, then add the garlic. Stir constantly until it begins to turn golden, then add the sweetcorn and stir until the corn is warmed through. Then add the crabmeat and parsley keeping it moving. Once warm, toss in the pasta, and make sure the other ingredients are will incorporated and that the pasta has evenly taken on the butter. Add salt and chili flakes, and dish-up as 2 servings. Sprinkle with a few more pinches of chili flakes.


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