Friday, October 29, 2010

Spaghetti with King Crab, Jalapeño and Lemon

This one was inspired by another recipe but I opted to change a few things (namely preserved lemon for lemon zest and juice, and chili flakes for jalapeño).  I had King crab legs in the freezer so cooked those and removed the meat by hand ... if you can get good lump crab meat already de-shelled, I highly recommend it.  Otherwise, plan on your hands being shredded some.  But, well worth it.  Oh, and I ate it with Parmesan on top.  People who think you can't have cheese with seafood are the same people who don't think you can wear white after labour day or that your purse must match your shoes or that your carpet has to match the drapes.  Um, OK maybe that was a little off-side.  Never mind.  Get cooking!

Ingredients (serves 4):
  • 2 cups fresh crab meat (cooked)
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 1 jalapeño pepper, seeded and diced
  • zest from one lemon
  • juice from 1/2 of a lemon (fresh only people!)
  • 1 tsp fresh garlic (optional)
  • 1/2 package good dried spaghetti
  • salt
  • Parmesan (optional)
  1. Bring well-salted water to a boil in a large pot.  Add the pasta once boiling.
  2. In a sauté pan, melt the butter on medium.  Add the jalapeño and cook until fragrant (about 1 min).  Add the olive oil, lemon zest and lemon juice.  Season with salt.  If you want, at this stage add the garlic (I only had garlic powder on hand so I used a bit of that .... but it could easily go without).
  3. When the pasta is just about done, add the crab meat to the sauce (you don't want to add it too soon and over-cook it - you just need to heat it through).  Add the cooked pasta to the sauce and toss.  Serve immediately with a bit of shredded Parmesan, if desired.

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