By Rosie Breakwell • Published on 29th July, 2026
We were thrilled to welcome Eva Humphries (Otherwise known as ‘The Wholefood Warrior’) back into the Great British Kitchen at this year’s Royal Bath & West Show.
Eva put the emphasis on using crab in the kitchen – an ingredient she feels is one that we underutilise in Britain. She inspired home cooks as she prepared her Crab Pasta and demonstrated just how simple and nutritious cooking can be.
Want to try making the dish yourself? Follow the recipe below:
Ingredients
Serves 2
1 pot of 50/50 British crab
160g of pasta
1 onion, peeled & diced
1 stick of celery, diced
10 cherry tomatoes, halved
5-6 spears or asparagus or 40g of frozen peas
A large handful of parsley, roughly chopped
The zest and juice of ⅓ of a lemon
Extra virgin olive oil to drizzle
Sea salt and black pepper to season
Method:
1. Bring a pan of water to boil, add salt, the pasta and cook until al dente.
2. Drain the pasta, reserving 150ml of the salty pasta water.
3. Put a frying pan on a medium heat.
4. Add oil, the onion and celery and cook, stirring occasionally, until the onions and celery have softened
5. Add the asparagus to the pan, either as whole spears or as roughly chopped sections. Pour in the peas if you are using those instead.
6. Cook for a couple of minutes to soften the asparagus or peas.
7. Season well with sea salt and black pepper.
8. Stir in the crab and cherry tomatoes and allow them to heat through for 1 minute.
9. Stir in the pasta and add a generous splash of the pasta water. The latter should help the crab create a sauce. Add more pasta water if it’s looking dry or cook it for a little bit longer to evaporate more of the water if it’s looking a tad watery.
10. Add the grated lemon zest and juice and give the pasta a good stir.
11. Taste it to check the seasoning, adding more salt and pepper if required.
12. Serve by dividing the pasta between two bowls, topping it with a generous sprinkling of parsley and a drizzle of extra virgin olive oil.
