Crab and zucchini spaghetti

Replace carb-heavy spaghetti with thinly-sliced zucchini for a fresh twist on a classic crab pasta that takes no time to prepare.

  • 5 mins preparation
  • Serves 1
  • Print
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  • 1 medium zucchini (120g)
  • 85 g fresh crab meat
  • 1 fresh long red chilli, chopped finely
  • ¼ teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 celery stalk (150g), trimmed, sliced thinly diagonally
  • ½ cup (20g) firmly packed trimmed watercress


  • 1
    Using a mandoline or V-slicer, thinly slice zucchini lengthways, then slice lengthways into long thin strips. Combine zucchini strips and remaining ingredients in a medium bowl; season to taste.

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