Crab Spaghetti Recipe using Favis of Salcombe Crab – by Lauren Heath

A true family run business, Favis of Salcombe’s history dates back to 1972, and is currently being run by 4 of the Favis family at the core, along with a 5th Favis who is starting out as a fresh young fish, straight from school as the Favis apprentice.

We have been delighted to share their progress and news as well as a recipe before so Favis of Salcombe recently sent me some of their fantastic crab meat in order to recreate one of their recipes and give my verdict.

Like many food and drink businesses in Salcombe, their name is synonymous with quality – in their case, Crab and Lobster. Their crab is hand picked by a team of 7, with plenty of their product being exported to China and in high demand and of course supplied to great restaurants near and far. Whilst a healthy export portfolio is great for a British business, more of us UK islanders should eat this beautiful shellfish and not be scared of what to do with it. The brown meat may be too rich or intense in crab flavour for some (although hubby eats it like pate, on a bit of bread or cracker), or perhaps the colour puts you off, but the white meat is sweet and delicate yet slightly meaty.

Originally I was going to go with their crabcake recipe, but I then saw this recipe of theirs and decided this would be a delightful Saturday dinner to cook for us at home. I happily cook with dried pasta at home, but in this instance I used fresh pasta as I thought it would just elevate the meal, and I aslo changed to linguine as I prefer a slightly wider pasta ribbon – do whatever suits you!

Ingredients at the ready

Favis of Salcombe Crab Spaghetti – Serves 4

What You Need:

For the crab spaghetti

200g dried (or 500g fresh) spaghetti

75g butter

3 tbsp olive oil

2 garlic cloves, crushed

175ml white wine

juice of 1 lemon

2 red chillies, de-seeded and finely chopped

450g white crab meat

100g Parmesan cheese, grated

For the gremolata

30g butter

120g fresh sourdough breadcrumbs

¼ tsp crushed sea salt

1 garlic clove, crushed

2 tbsp flat leaf parsley, chopped, plus extra for garnish

finely grated zest of 1 lemon, plus extra for garnish


1. For the crab spaghetti, bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain and keep warm, reserving 150ml of the cooking water.

2. Melt the butter and olive oil in a large pan . Add the garlic and cook for 30 seconds, stirring constantly, until fragrant. Add the white wine, lemon juice and chopped chilli. Bring to the boil, reduce the heat and simmer for 5 minutes until the wine has reduced by half.

3. Add the crabmeat and hot spaghetti and mix together. Add 75g of Parmesan and toss together. Add the reserved cooking liquid a little at a time if the pasta needs more liquid.

4. For the gremolata, melt the butter in a frying pan over a medium high heat. Add the breadcrumbs and salt and cook for 3-5 minutes, stirring occasionally until the breadcrumbs are lightly toasted.

5. Remove from the heat and add the garlic, parsley and lemon zest. Sprinkle over the crab spaghetti and top with the remaining Parmesan cheese. Garnish with chopped parsley and lemon zest.

The yummy finished product
Ta dah! Up close and personal

It was so yummy, the silky smooth pasta, tasty sweet crab and the added texture thansk to the gremolata – this dish has it all and was a real treat.

Like anything food related, if you’re not quite sure how to attack the whole animal, just ask the experts. So if you’re not sure how to deal with a whole crab, or not particularly keen on the brown meat, don’t worry – you can buy crab any which way on Favis of Salcombe website as well as incredible blue lobster.

Thanks to Favis of Salcombe for the inspiration and the top class Devon crab meat. We posted a Favis of Salcombe Summer Crab Burger recipe earlier in the year, so if you’re feeling inspired, try that one as well!


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