Crab Season

I  love crab. I have to share this recipe from our dinner on Sunday. For the crab lovers out there, you have to make this!! Heaven I promise.

Garlic Crab with Spaghettini (from Williams and Sonoma Cookbook)

1 Fresh Dungeness crab, I purchased a cooked crab cracked/cleaned from Lunardis, but you can go through the process of buying a live fresh crab.

1Lb Spaghettini, (I used fresh fettuccini and it was yum!)

4Tbs unsalted butter

1/2 cup extra virgin olive oil (I used 1/4 cup it was plenty)

6 cloves of garlic minced

red pepper flakes

2tbs fresh lemon juice

1/2 cup Italian parsley

sea salt

Prep work: Rinse the crab set aside to drain. I took apart all the bodies of the crab to add straight to the sauce, which made it easier to eat. Prep all your ingredients and set them aside, it takes about 5min to throw everything together, so you really don’t have time to chop and measure once you start cooking.  

Bring a large pot 3/4 full of water to a boil, add a generous amount of kosher salt.

Meanwhile, in a large pan, melt the butter with the olive oil over medium heat. Add the garlic and the red pepper flakes to taste, sauté about 1 minute. Add the crab pieces, I added the crab meat from the bodies at this point as well as the crab legs. Stir until heated through, about 3min.

Drain the pasta and place into a warm bowl.  Add the crab and toss, add the lemon juice, parsley and sea salt to taste. Toss again. Serve with crusty bread and salad. YUM!!