Servings: 4 · Prep Time: 10 mins · Cooking Time: 12 mins
Total Time: 22 mins

Dinner | Salads & Starters | Keto | Fibre

Crab meat has a naturally sweet and mild flavour. When it is available fresh, caught in a traditional very English way using pots, crab meat is a complete tastebud delight. Crab has loads of flavour so there is no need to go over the top with sauces and it works brilliantly well with konjac Spaghetti. You can literally cook up a masterpiece in less than 15 minutes


  • Crab Meat (160g)
  • Konjac Spaghetti (400g)
  • Garlic (4 cloves)
  • Red Bell Pepper (1 or 2)
  • Red Onion (1 or 2)
  • Spring Onion
  • White Wine (1 glass)
  • Lime Juice (2 tbsp)
  • Coriander or Parsley (1 cup)
  • Olive Oil (drizzle)
  • Black Pepper (to taste)
  • Birds Eye Chilli (1 optional)
  • Chilli Flakes (1 tsp optional)
  • Dried Onion Flakes (2 tsp optional)


Grate your garlic, chop up your onion, dice on angle your spring onion, Julienne your bell pepper, finely chop a red chili (optional of course) and add to a saucepan with olive oil. Cook for about a minutes, then add a glass of white wine, 2 tablespoons of lime juice and some black pepper. And cook for a further 5 minutes.

Drain the spaghetti and give it a quick wash with fresh water, and add to the saucepan. Cook for 2 to 3 minutes and then add in the crab and the fresh herbs for the last minute or so. Voil�! It is that simple.