Tuesday, October 08, 2019

Spaghetti with Crab

This is another draft post I never published. At least this is more recent - late summer 2017. My mom had been down the shore with her sisters and she brought home a bunch of steamed crabs. I find picking crabs to be so therapeutic and I had a blast getting every last morsel of meat from those beauties. And then I whipped up this delicious Spaghetti with Crab.

Crab pasta

Spaghetti with Crab
Slightly modified from For the Love of Cooking

1/2-lb lump crab meat
1 lb spaghetti, cooked per instructions
3 tablespoons salted butter
4 cloves garlic, minced
1 1/2 cups chicken broth
Crushed red pepper flakes, to taste
3 tablespoon fresh parsley, chopped
1 teaspoon fresh lemon zest
Drizzle of olive oil
salt and freshly cracked pepper, to taste
Fresh Parmesan, grated
Lemon wedges, for serving

Pick through the crab meat carefully to remove any bits of shell. Set aside. Drain the pasta, reserving 1 cup of pasta cooking water.

Heat the butter in the large skillet over medium heat. Add the minced garlic and the crushed red pepper flakes. Cook, stirring often, for 1 minute. Add the crab meat, fresh parsley, lemon zest, a drizzle of olive oil, and season well with sea salt & freshly cracked pepper, to taste. Add the drained pasta along with some of the pasta water, and toss to coat evenly.

Pour into a serving bowl and serve with fresh parmesan and lemon wedges.
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