Ingredients:
For the crab spaghetti
1 pound spaghetti
6 tablespoons unsalted butter
3 tablespoons olive oil
2 cloves garlic minced
3/4 cup white wine Chardonnay
1 lemon juiced
½ teaspoon red pepper flakes
1 pound jumbo lump crab meat
1 cup grated Parmesan cheese
kosher salt
For the lemon and garlic gremolata
2 tablespoons unsalted butter
2 cups fresh sourdough bread crumbs
½ teaspoon kosher salt
1 clove garlic minced
2 tablespoons parsley chopped
2 tablespoons lemon zest from 1 medium lemon
Directions:
For the crab spaghetti
- Whichever spaghetti noodles you decide to use, cook them according to package directions.
- Drain when finished and reserve 1 cup of cooking water for later use.
- Take a large pan and melt the butter and olive oil over high heat, then add garlic and cook for 30 seconds while stirring constantly.
- Add in white wine, lemon juice, and red pepper flakes.
- Bring to a boil then reduce to a simmer for 8 minutes.
- In goes the crab.
- Stir and mix in lump crab meat into the hot spaghetti
- Combine with half a cup of parmesan and kosher salt and toss.
- If the pasta seems dry and needs more liquid, add in a quarter cup of reserved cooking liquid.
- Top spaghetti with lemon and garlic gremolata and more parmesan cheese to taste.
For the lemon and garlic gremolata:
- Melt butter over medium to high heat in a medium pan.
- Add in breadcrumbs and kosher salt while stirring well.
- As you stir for 3 to 5 minutes, toast the breadcrumbs and be careful to not burn them. Once toasted, remove from heat and add garlic, parsley, and lemon zest.
- Mix well.
- Add to the top of your crab spaghetti and you’re done!