Zucchini & Blue Swimmer Crab Noodles


A bowl of zucchini noodles dressed with blue swimmer crab meat and thinly sliced radishes

Light and fragrant with a nice kick of chilli, the sweetness of the crab stands out against the delicate flavour of zucchini noodles.

Prep time: 15 minutes

Cooking time: 15 minutes

Serves 4


  • 2 punnets zoodles (see Cook's Note)  

  • 1 tub of blue swimmer crab  

  • 1 tub crème fresh  

  • 3 cloves garlic  

  • Chilli flakes  

  • ¼ bunch curly parsley 

  • 2 bunch asparagus  

  • 3 radishes  

  • ½ tsp paprika  

  • 1 lemon + zest  


  1. Finely slice the spring onion, chop the garlic, finely slice the radish, remove the hard ends of the asparagus and chop the parsley. 

  2. Bring a medium sized pot with salted water to the boil. Drop in your asparagus and zucchini noodles and cook for 2 mins, drain and refresh with cold water, set aside. 

  3. In a small bowl, mix together the crème fresh, lemon zest, lemon juice, paprika and chilli flakes. Mix well until nice and runny. 

  4. Drain the blue swimmer crab and sprinkle on the zucchini noodles, season with salt and pepper and a drizzle of olive oil.

  5. Dress with the crème fresh and serve with radishes and parsley chilled or at room temperature. 

Cook's Note

You can buy ready made zucchini noodles (zoodles) here.