Crab spaghetti in a bag

The Ultimate Low-fat cookbook, ACP Books


Crab meat is available from fish markets and the seafood section of some major supermarkets. You will need to use two oven trays for the bags; don’t overcrowd them onto one oven tray.



1.Cook pasta in large saucepan of boiling water, until almost tender; drain.
2.Preheat oven to 180°C or 160°C fan-forced.
3.In a large bowl, combine sauce, stock, crab, parsley and pepper. Add pasta and mix well.
4.Place a double layer of baking paper (or foil), cut into 30cm-squares, into small bowl; fill with one sixth of the pasta mixture. Gather corners of paper together above pasta mixture to completely enclose; secure with kitchen string to form a bag. Make 6 bags.

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