“This creamy crab and spinach pasta may be a little dirty keto in that it uses several, store-bought foods, but it delivers on flavour! I added hot sauce for extra kick and simply stirred it through my favourite brand of shirataki / konjac ‘fettucine‘. Do not omit the parsley and lemon zest garnish as the fresh flavours bring the whole dish together.” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Creamy Crab and Spinach ‘Pasta’…

Adhering to the keto lifestyle often poses challenges in finding satisfying substitutes for high-carb dishes. Konjac noodles are the unsung hero of the keto world. These translucent, gelatinous noodles are derived from the root of the konjac plant. They offer a guilt-free and versatile alternative to traditional pasta.
 

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Moreover, they are rich in glucomannan fibre, which not only aids in digestion but also imparts a feeling of fullness, assisting in portion control.
 
In this creamy crab and spinach pasta, a delightful fusion of creamy, zesty, and herbaceous flavours is enjoyed while keeping carb counts in check. So, if you’re on the keto journey, don’t hesitate to embrace konjac noodles as your canvas for culinary creativity.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Creamy Crab and Spinach ‘Pasta’ dish, as well as all the Seafood on Fats of Life®.
 

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Creamy Crab & Spinach 'Pasta' with Lemon and Parsley

Deliciously creamy pasta made with crab meat and buttery spinach. The hint of chilli offers the perfect 'kick' and the lemon zest and parsley finish it beautifully.

Cook ModePrevent your screen going dark while you cook

Course Main Dish

Cuisine General

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Monya Kilian Palmer

Per serving

Calories: 290kcal | Carbohydrates: 6.3g | Protein: 16g | Fat: 22g

Equipment

• kitchen scale
• universal measuring spoons
• pot / saucepan
• sieve or strainer
• large non-stick pan / wok
• microplane / fine zester

Ingredients

• 400 g (14.1 oz) konjac pasta, fettuccine shape
• 1 tsp unsalted butter
• 100 g (3.5 oz) baby spinach
• 170 g (6 oz) garlic-and-herb soft cream cheese, (store-bought)
• 100 g (3.5 oz) crab meat, (store-bought)
• 2 TB double cream
• 1 tsp Sriracha hot sauce
• pinch dried chili flakes
• salt and freshly ground black pepper
• small handful curly-leaf parsley, chopped to garnish
• 1 lemon, finely grated zest

Instructions

• Remove the konjac pasta from its packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Place the pasta into a pan of hot water and simmer on low for several minutes.
  
• In the meantime, melt the butter in a large pan or wok and cook the spinach over moderate heat until it completely wilts. Use your spatula to 'chop' up the cooked spinach.
  
• Add the cream cheese, crab meat, double cream, Sriracha and chili flakes to the pan and mix well to combine as it warms through.
  
• Drain the noodles in a colander or sieve, then add to the pan of creamy crab mixture. Mix well to combine and season with salt and freshly ground black pepper.
  
• Divide between two warm bowls and generously garnish with the finely chopped parsley and the finely grated zest of lemon.

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                         290Kcal / 1213kJ
Fat                                 22g
Carbohydrates               6.3g
Protein                           16g

Allergens
Milk
Sulphites

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See all the Seafood recipes on Fats of Life:

Peppered Parmesan Cod with Garlic Butter Cabbage (Keto)

Green Thai Curry Fish Soup (Keto)

Salmon and Greens with Sesame Dressing (Keto)

Spiced Salmon with Garlic-roasted Veg (Keto)

Bacon wrapped Cod with Bacon Buttered Greens (Keto)

Calamari and Courgetti Bowl with Chilli & Garlic (Keto)

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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