Lemon-Feta Crab Pasta


Yield: 4 servings ( Serving Size: 1 )
Community Recipe from


  • 8 ounce(s) thin spaghetti or vermicelli
  • 1/4 cup(s) olive oil
  • 1 med shallot halved and thinly sliced
  • 2 clove(s) of garlic minced
  • 1/2 teaspoon(s) Greek seasoning or dried oregano
  • 12 ounce(s) lump snow crabmeat
  • 1 1/2 cup(s) spinach leaves torn
  • 1 cup(s) grape tomatoes halved
  • 2 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) lemon zest grated
  • 3 ounce(s) sundried tomato-basil feta crumbles


  1. 1. Cook pasta al dente according to package directions;
  2. drain (do not rinse ). Transfer to a large serving bowl;
  3. cover to keep warm.

  4. 2. Meanwhile, in a large nonstick skillet heat oil over
  5. medium heat. Add shallot and garlic; cook and stir
  6. 2 minutes. Add Greek seasoning.
  7. 3. Stir in crabmeat, spinach and tomatoes; cook and stir
  8. 2 to 3 minutes or until crab is heated through and
  9. spinach begins to wilt. stir in lemon juice and zest.
  10. 4. Add crab mixture to warm pasta; toss. Season with
  11. salt and pepper to taste. Place in 4 bowls, sprinkle with
  12. feta and serve.
  13. prep time; 15 minutes cook time; 10 minutes
  14. Serves 4

  15. per serving: 490 calories, 20 g fat, 5 g saturated fat, 75 mg cholesterol,565 mg sodium, carbohydrate, 3 g fiber 31 g protein
June 2013

This recipe is a personal recipe added by turnerbarber and has not been tested or endorsed by MyRecipes.

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