Tomato Lemon Crab Pasta

This blog post is a continuation from my previous recipe for Crab Cakes. Because I had some leftover crab mixture and didn’t want to eat crab cakes 2 days in a row, I decided I would turn it into a simple pasta. It worked pretty well. I would not recommend you make this pasta from scratch as I will explore a better crab pasta recipe for next time, but if you have some leftover crab mixture from crab cakes and don’t know what to do with it, you can give this a try.


  • 1 serving of pasta cooked till 1 minute below reaching al dente and drained – I use fusilli here as it will trap in the sauce and will be better than a long pasta.
  • Crab cake mixture – enough to form one large ball in your palm, approximately 100 grams
  • 9 cherry tomatoes – halved
  • Juice from ¼ of a large lemon
  • 2 tablespoons olive oil
  • Black pepper to taste


Heat the olive oil over medium heat on a non-stick pan. Once it’s hot, dunk in the tomatoes and sauté for 1-2 minutes, until the tomatoes start to soften and wilt.


Add in the lemon juice and sauté for another 1 minute.


Add in the crab mixture, toss it well.


The mixture will look quite soft, wet and eeky but persevere!


Add in the pasta, and toss well, the pasta should absorb some of the liquids. Let it cook for a while as this happens, till the pasta is al dente.


Dish out and garnish with spring onions. I piled on some ikura as they were available in my fridge. Enjoy!



  • I did not add in any salt as my previous batch of crab mixture was already a little too salty. But if you had made the crab mixture with the recipe listed, the salt content would have been corrected. In this case, you might want to just add a pinch of salt for this pasta to counter the lemon juice.

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