Cooking with Camille

Crab & Arugula Pasta
from FOODWISE by Mia Ridgen

This delicious recipe is a mix of spaghetti and a salad tossed together with lemon sauce and crab.  It’s FANTASTIC!

Listen and cook along with me as I make this delicious recipe from one of my favorite cookbooks! 



  • 1 package spaghetti
  • 1 shallot (finely diced)
  • Olive oil
  • Minced garlic
  • Cherry tomatoes
  • 1 precooked crab
  • 1 tsp crushed red pepper
  • 1 ear sweet corn (my addition)
  • 1 lemon
  • 1 Tbsp Mustard (my addition)
  • 3/4 cup chicken broth
  • 1 package arugula
  • Dill (my addition)
  • Salt
  • Pepper

 Prepare pasta:

  1. Cook spaghetti al dente based on package directions

Prepare salad:

  1. Add olive oil, shallot, garlic and crushed red pepper to skillet.
  2. Add lemon
  3. Add cherry tomatoes and press on them with the back of a large spoon which “pops” them and helps them cook faster
  4. Add mustard and corn
  5. Add salt
  6. Add chicken broth
  7. Let the mixture thicken

Prepare crab:

1. Break open crab and place crab pieces into the sauce skillet to warm through

Assemble salad:

1. Add pasta to the saucepan and stir to combine
2. Add arugula to large bowl
3. Place spaghetti on top of arugula and stir to combine. 
4. Top with a squeeze of fresh lemon, sprinkle of parm and fresh black pepper.

For the full recipe and to try all of Mia’s amazing recipes check out her cookbook FOODWISE!