Snow crab spaghettini from Josée di Stasio
Prep Time
Cooking Mode
900 g (2 lb.) lb. snow crab legs
200 g (7 oz.) oz. asparagus
about 12 asparagus about 12, trimmed and cut into 2-cm (1-in.) pieces
spaghettini or capellini
60 mL (¼ cup) cup butter
60 mL (¼ cup) cup olive oil
4 green onions, thinly sliced
15 mL (1 tbsp.) tbsp. lemon zest
60 mL (¼ cup) cup lemon juice, freshly squeezed
60 mL (¼ cup) cup Parmesan, freshly grated
to taste salt and pepper
1 pinch hot pepper
900 g (2 lb.) lb. snow crab legs
200 g (7 oz.) oz. asparagus
about 12 asparagus about 12, trimmed and cut into 2-cm (1-in.) pieces
spaghettini or capellini
60 mL (¼ cup) cup butter
60 mL (¼ cup) cup olive oil
4 green onions, thinly sliced
15 mL (1 tbsp.) tbsp. lemon zest
60 mL (¼ cup) cup lemon juice, freshly squeezed
60 mL (¼ cup) cup Parmesan, freshly grated
to taste salt and pepper
1 pinch hot pepper
Directions
1Shell the crab legs and reserve the meat.
2Cook asparagus in a pot of boiling salted water for about 2 minutes, or until tender crisp.
3Remove from water with a slotted spoon and set aside.
4In the same saucepan of boiling salted water, cook pasta according to package instructions until al dente.
5Reserve 250 mL (1 cup) cooking water and then strain pasta.
6Return pasta to pot and add the butter, olive oil, green onions, lemon zest and juice, reserved asparagus, and half the grated Parmesan.
7Season with salt, pepper, and hot pepper. Taste and adjust seasoning, as needed.
8If necessary, add a few spoonfuls of reserved cooking water to thin the sauce.
9Add shredded crab meat, mix, and serve into 4 shallow bowls.
10Garnish with remaining Parmesan.
11Prepare a deluxe BLT with leftover crab meat. For a delicious crab roll, mix leftover crab meat with mayonnaise and a generous amount of lemon zest, a few drops of lemon juice, and a touch of hot spice.
Tips
1
Tip: For a more festive looking dish, add the pieces of crab on top of the pasta and garnish with chopped fresh parsley and lemon wedges.
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