This recipe is using ready-cooked crab so there's no need to boil it, and in fact you don't want to as it can end up over-cooked (if you buy crab meat it will already be cooked, you would only need to cook if you buy a fresh crab but then you'd also need to pick over to remove the meat).

Yes, I can certainly see that sauteeing the garlic separately can work well, as much for flavor as anything, and it is just one small pan extra. The method described here is really more for ease and speed, while still being tasty.

Sorry to hear that it wasn't too your taste - as you can hopefully tell from the ingredient list and post, the seasonings are pretty simple on purpose to allow the flavor of the crab to come through, which is a pretty delicate flavor. Though that does rely on having crab with a decent flavor or, as I suggest, dressed crab which is a bit stronger.

Yes, I can imagine it works well with shells. Glad to hear you enjoyed!

It's based on two (though as with all these are approximate). Hope you give it a try and enjoy!

Glad you enjoyed! Garlic is definitely something to adjust to taste, and yes pasta water is a good idea if you prefer more liquid, depending on how your crab is as well.

So glad to hear you enjoyed!

Thanks, glad you enjoyed!

The fresh crab sounds wonderful, so glad you enjoyed.

So glad you enjoyed, and can absolutely see more crab being a good thing 🙂

So glad you enjoyed it Janet, and the additions sound great as well.

Thanks, I think even with fake crab it would still be good.

Thanks, Tara, it's certainly a tasty meal!

Thanks, the red pepper is really great in there.

Thanks, Wendy. Yes shrimp would also be good, I just like how the crab blends through the pasta that bit more but both would be great.

How perfect! I hope you both like it!

I can understand, Liz, but it didn't stop us eating huge platefuls!

Thanks, Nichole. Sometimes simple dinners are just what's needed!