Crab spaghetti in a bag

  • 1 hr cooking
  • Serves 6
  • Print
<i>The Ultimate Low-fat</i> 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.


Crab spaghetti in a bag
  • 375 gram spaghetti
  • 2 cup (520g) bottled tomato pasta sauce
  • 1/2 cup (125ml) chicken stock
  • 300 gram cooked crab meat
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon cracked black pepper


Crab spaghetti in a bag
  • 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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