Crab Meyer Lemon Pasta Recipe 45 Food

CRAB SPAGHETTI WITH LEMON GREMOLATA

Steps:

• Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water.
• In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix well. Add 1/2 cup of Parmesan and kosher salt; toss. Add 1/4 cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.
• In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occassionally. Be careful so crumbs don't burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.

GLUTEN-FREE LEMON AND CRAB PASTA

Steps:

• Bring a large stock pot of salted water to a rolling boil. Add the linguine and cook according to the package directions until al dente. Reserve 1 cup of the cooking liquid then drain.
• While the pasta cooks, make the sauce: Heat a 12-inch nonstick skillet over medium heat. Add the butter and cook until bubbly, browned and smells nutty. Reduce the heat to low; add the creme fraiche, the zest from both lemons, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together until a smooth, creamy sauce forms.
• Add the crabmeat and stir gently. Once the pasta has cooked, add it directly to the sauce
• along with the lemon juice. Toss together then stir in the 1/4 cup pecorino, minced dill, 2 tablespoons chives and the tarragon. Cook until the sauce thickens, about 1 minute. If it looks too dry, stir in 1/4 cup of the reserved cooking liquid at a time. Remove from the heat and taste for seasoning, adding more salt or pepper if needed.
• Divide the pasta among 4 shallow bowls and sprinkle the tops with more pecorino, cracked pepper, minced chives and dill fronds.

CRAB & MEYER LEMON 'PASTA' RECIPE - (4/5)

Steps:

• - prep your ingredients - chop zucchini, garlic & parsley - spiralize parsnips - zest & juice lemons - cook lardons or pancetta in olive oil over a medium heat in a large skillet - once lardons/ pancetta are cooked - add zucchini, lemon zest, garlic and salt - allow zucchini and garlic to cook for about 3 minutes while stirring (to prevent garlic from burning) - add crab meat and stir to combine - add spiralized parsnips, water and the juice of the lemons - simmer on low until water mostly cooks out and parsnips are 'al dente' (add more water if needed to get noodles to your desired doneness) - add chopped parsley and toss to combine all the flavors. - serve with a simple green salad for a quick and easy dinner

CRAB & LEMON SPAGHETTI

Steps:

• Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
• Peel and finely chop the garlic; halve, seed and finely chop the chilli. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
• Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.
• Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.