Jamie Oliver 5 Ingredients Crab Linguine is made with eggs, crabmeat, fresh breadcrumbs, dried linguine, and arrabbiata sauce. This easy crab meatball linguine recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 2 people.
This Crab Meatball Linguine Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 large egg
- 1 picked dressed crab or 2 x 100g tubs of 50/50 crabmeat
- 100g fresh breadcrumbs
- 150g dried linguine
- ½ x 400g jar of arrabbiata sauce
How To Make Crab Linguine:
- Make the crab Meatballs: Crack the egg into a bowl, add the crabmeat and breadcrumbs, and mix together. Shape the mixture into 16 balls.
- Cook the pasta: Boil salted water in a pan and cook the linguine according to the packet instructions.
- Fry the crab balls: Drizzle 1 tablespoon of olive oil into a large non-stick frying pan over medium-high heat. Add the crab balls and cook for 6 minutes, shaking the pan occasionally until golden all over.
- Add the sauce: Push the crab balls to one side of the pan, pour in the arrabbiata sauce, and bring it to a boil for 2 minutes, keeping the pan moving.
- Toss the pasta with the sauce: Use tongs to transfer the cooked linguine into the pan, allowing a little pasta water to go with it. Toss everything together, adding more pasta water to loosen if needed. Season to taste and finish with a drizzle of extra virgin olive oil if desired.
Recipe Tips
- Use fresh crab when you can: Fresh crabmeat makes the dish taste better and feel nicer. If using crab from a pack, make sure it’s good quality.
- Roll the crab balls gently: Don’t press too hard when making the balls, or they’ll be too dense. Keep them light.
- Save some pasta water: Keep a bit of the pasta water to help mix the sauce and make it smooth.
- Cook the crab balls evenly: Move the pan gently so all sides of the balls cook evenly and turn golden.
- Cook the pasta just right: Don’t let the pasta overcook; follow the instructions so it stays firm when mixed with the sauce.
How To Store & Reheat Leftovers
Place leftover crab linguine in an airtight container and refrigerate for up to 2 days.
To reheat, place the pasta in a pan with a splash of water and warm over medium heat for 5-7 minutes, stirring occasionally. You can also reheat in the microwave for 2-3 minutes.
Nutrition Facts
- Calories: 638 kcal
- Fat: 17.9g
- Saturated Fat: 3g
- Protein: 37g
- Carbohydrates: 85.1g
- Sugars: 8.3g
- Salt: 1.6g
- Fibre: 3.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- Sweet Pea Orecchiette
- Roasted Squash Lasagne
- Chestnut Carbonara
- Greek Cypriot Pasta
- Lemon Rocket Farfalle Pasta
Jamie Oliver 5 Ingredients Crab Linguine
Description
Jamie Oliver 5 Ingredients Crab Linguine is made with eggs, crabmeat, fresh breadcrumbs, dried linguine, and arrabbiata sauce. This easy crab meatball linguine recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Make the crab Meatballs: Crack the egg into a bowl, add the crabmeat and breadcrumbs, and mix together. Shape the mixture into 16 balls.
- Cook the pasta: Boil salted water in a pan and cook the linguine according to the packet instructions.
- Fry the crab balls: Drizzle 1 tablespoon of olive oil into a large non-stick frying pan over medium-high heat. Add the crab balls and cook for 6 minutes, shaking the pan occasionally until golden all over.
- Add the sauce: Push the crab balls to one side of the pan, pour in the arrabbiata sauce, and bring it to a boil for 2 minutes, keeping the pan moving.
- Toss the pasta with the sauce: Use tongs to transfer the cooked linguine into the pan, allowing a little pasta water to go with it. Toss everything together, adding more pasta water to loosen if needed. Season to taste and finish with a drizzle of extra virgin olive oil if desired.
Notes
- Use fresh crab when you can: Fresh crabmeat makes the dish taste better and feel nicer. If using crab from a pack, make sure it’s good quality.
- Roll the crab balls gently: Don’t press too hard when making the balls, or they’ll be too dense. Keep them light.
- Save some pasta water: Keep a bit of the pasta water to help mix the sauce and make it smooth.
- Cook the crab balls evenly: Move the pan gently so all sides of the balls cook evenly and turn golden.
- Cook the pasta just right: Don’t let the pasta overcook; follow the instructions so it stays firm when mixed with the sauce.