Menu Enter a recipe name, ingredient, keyword...

Crab & Meyer Lemon 'Pasta'


{Paleo, AIP, Gluten free, whole 30}

Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1/2 T olive oil
  • 100 grams/ 3.5 ounces lardons (uncured pork belly cubes) or pancetta cubes
  • 1 medium zucchini - chopped into bite sized pieces
  • 2 garlic cloves - finely minced
  • 1 t sea salt
  • 2 Meyer lemons - zested and then juiced (regular lemons work too - give a more lemony taste)
  • 8 ounces/ 225 grams cooked crab meat (canned is ok)
  • 2 medium sized parsnips - spiralized
  • 1/2 cup water
  • 1/4 cup parsley - finely chopped


Servings 2
Preparation time 15mins
Cooking time 20mins
Adapted from


Step 1

- prep your ingredients - chop zucchini, garlic & parsley - spiralize parsnips - zest & juice lemons
- cook lardons or pancetta in olive oil over a medium heat in a large skillet
- once lardons/ pancetta are cooked - add zucchini, lemon zest, garlic and salt
- allow zucchini and garlic to cook for about 3 minutes while stirring (to prevent garlic from burning)
- add crab meat and stir to combine
- add spiralized parsnips, water and the juice of the lemons
- simmer on low until water mostly cooks out and parsnips are 'al dente'
(add more water if needed to get noodles to your desired doneness)
- add chopped parsley and toss to combine all the flavors.
- serve with a simple green salad for a quick and easy dinner

You'll also love

Review this recipe

SLOW COOKER CHICKEN THIGHS WITH CREAMY LEMON SAUCE Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest