Jamie Oliver 5 Ingredients Crab Linguine

If you’re after something fast, light, and packed with flavor, this Jamie Oliver 5 Ingredients Crab Linguine is a winner. Tender crab meatballs simmered in spicy arrabbiata sauce, tossed with silky linguine—this dish tastes like something from a seaside restaurant, but it’s surprisingly easy to make. I cooked it on a busy weeknight and couldn’t believe how quickly it all came together. (inspired 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 Jamie Oliver 5 Ingredients Crab Linguine

1. Make the Crab Meatballs: In a medium bowl, crack in the egg and add the crabmeat and breadcrumbs. Mix gently with a fork or your hands until combined. Shape the mixture into 16 small balls—don’t press too hard, you want them to stay light and tender.
2. Cook the Linguine: Bring a large pot of salted water to the boil. Add the linguine and cook according to the packet instructions until al dente. Before draining, scoop out a cup of the pasta water and set it aside.
3. Fry the Crab Balls: While the pasta is cooking, heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add the crab balls and cook for around 6 minutes, shaking the pan occasionally to brown them evenly on all sides.
4. Add the Arrabbiata Sauce: Push the crab balls to one side of the pan and pour in the arrabbiata sauce. Let it bubble away for a couple of minutes to heat through. Keep the pan moving gently so the balls stay intact.
5. Toss It All Together: Using tongs, lift the cooked linguine straight into the pan with the crab balls and sauce. Allow some pasta water to come with it—it helps make the sauce clingy and glossy. Toss everything gently, adding more water as needed to loosen. Season with salt and pepper to taste, and finish with a drizzle of extra virgin olive oil if you like.

Why I Love This Recipe

This is such a clever twist on a seafood pasta. The crab balls make it feel special and the arrabbiata gives it a lovely kick. It’s light yet satisfying, and honestly one of the easiest “fancy” dinners I’ve made in a while. Great for date night or a quick solo treat with a glass of white wine!

Recipe Tips

• Use good quality crabmeat: Fresh or high-quality packaged crab makes a big difference.
• Don’t overwork the mixture: Roll the crab balls gently to keep them light.
• Save some pasta water: It helps create a silky, cohesive sauce.
• Move the pan, don’t flip: Gently shake the pan instead of turning the balls with tongs—they’re delicate!
• Cook the pasta al dente: Slight bite is ideal for absorbing the sauce without going mushy.

How To Store This Jamie Oliver 5 Ingredients Crab Linguine

• At Room Temperature: Serve fresh. Don’t leave it out for more than 1–2 hours.
• In the Fridge: Store leftovers in an airtight container for up to 2 days.
• In the Freezer: Not recommended—crab and pasta don’t freeze well together.
• Reheating: Gently reheat in a pan with a splash of water to loosen. Stir until warmed through, or microwave for 2–3 minutes on medium.

FREQUENTLY ASKED QUESTIONS

• Can I use tinned crab?
  You can, but fresh or chilled crab will taste better. Just make sure to drain it well.
• Is this spicy?
  The arrabbiata sauce adds a little heat, but it’s not overpowering. Use a milder sauce if you prefer.
• What if I can’t find linguine?
  Spaghetti or tagliatelle would work just as well.
• Can I double the recipe?
  Absolutely! Just use a bigger pan for frying the crab balls.
• Any garnish suggestions?
  A bit of fresh parsley or lemon zest adds a lovely finishing touch.

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