Mitch Tonk's Spaghetti with Greendale Crab

Mitch Tonk's Spaghetti with Greendale Crab

Another tasty recipe from local chef Mitch Tonks. Pasta & seafood is an absolute favourite of Mitch's and using Greendale's local Lyme Bay Devon crab you can’t go wrong, it’s a crowd pleaser any time of the year. 

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400g spaghetti
1tbsp good olive oil
1 clove of garlic, chopped
1 shallot, finely chopped
1 red chilli, finely chopped
150g fresh brown Greendale crab meat
50g fresh white Greendale crab meat
Juice of ½ lemon
Handful of flat leaf parsley
Drizzle of olive oil
Salt and pepper to season


Bring a large pan of salted water to the boil and cook the spaghetti until al dente.  In a separate pan add the olive oil and gently sweat the shallots and garlic.  Add the chilli.  On a gentle heat, stir in the crab meat and warm through.   Add a squeeze of lemon juice and the parsley, season to taste and then toss with the cooked spaghetti.

© Mitch Tonks

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