Spicy crab and spinach sauce

I intended to make this lovely crab and spinach sauce to serve with zoodles (courgette/zucchini noodles).  Alas, it is cold outside and a bowl of steaming hot pasta topped with delicious sauce won the toss up between comfort and health-eating.  To make this sauce Whole30 compliant, exclude the olives and serve with zoodles.   From pot to plate in 15 minutes.  Perfect for a midweek meal.



  • Fry lite (olive oil)
  • 1 clove of garlic, peeled and chopped
  • 1/2 red chilli, finely chopped (de-seed to cut back on heat)
  • 1 can (400g) chopped tomatoes
  • 80g spinach leaves
  • 1/2 tsp herb de provence
  • a good handful of pitted black olives, chopped
  • 120g white crab meat (I used canned, brining liquid drained)
  • salt and pepper to taste
  • a handful of chopped basil


  1. Heat a non-stick frying pan on the stove (low heat)
  2. Spray the pan with Fry lite and fry the garlic and chilli for 30 seconds before adding the chopped tomatoes, spinach and herb de provence
  3. Leave to cook for 10 minutes over low heat, stirring occasionally
  4. Add the olives and crab meat and season with salt and pepper.  Leave to cook for 2 to 3 minutes
  5. Remove the pan from the heat and add the chopped basil
  6. Serve with pasta/zoodles and I was thinking it might even be lovely over an omelette!



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