Bursting with fresh, lemon flavor, I chose this Dungeness Crab pasta as the main course at our Gourmet Group dinner last month. Even though Dungeness Crab isn’t in season right now, thanks to Costco, and many other good seafood departments of major grocery stores, you can find them frozen or already thawed. Costco has the best pricing on these gems and they are usually found in the seafood ‘road show’ on Fridays and Saturdays.
It was the first time I had ever tasted Dungeness crab and we really enjoyed the delicious, sweet flavor. Getting the meat out of the shells takes a bit of time, but well worth it if you aren’t cooking for a crowd. You can also shell them the day before you use the crab meat. If you do a web search on how to shell a Dungeness crab you’ll find several helpful YouTube videos.
Along with the Prosecco, lemon juice and crème fraîche; shallots and red pepper flakes give the pasta sauce a lovely depth of flavor. Everyone loved it! If you can’t find Dungeness Crab you can use the crab meat of your choice or even substitute lobster or shrimp.
We served the crab pasta with sauteed green beans and almonds. It’s a fine dish worthy of company or a special weekend meal. The left-overs still tasted great the next day with squeeze of more fresh lemon juice.
Most of you already know how much as I love my garden but sometimes it can be a dangerous place! I was weeding in my garden last week and got a nasty sting! It took a full week for the pain, swelling and itching to subside. Please be aware of aggressive yellow jackets and wasps building their nests at this time of year if you are a gardener or simply enjoy being outdoors.
It’s hard to believe we are only one month away from the beginning fall! In some areas school has already begun. My garden is brimming with tomatoes, zucchini and eggplant right now. Enjoy the harvest season!
Crab Pasta in Lemon and Wine Sauce
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
1/2 dried red pepper flakes
3/4 teaspoon fine sea salt
1-1/2 cups dry Prosecco sparkling wine
1/2 cup crème fraîche
Zest of 2 organic lemons
1/4 cup fresh lemon juice
1 pound shelled cooked Dungeness crab
1 pound linguine
1/4 cup chopped flat-leaf parsley
Using medium heat, warm oil in a large saucepan. Cook the chopped shallot until softened, 3 to 5 minutes, stirring occasionally. Add the pepper flakes and salt, then stir in the Prosecco and crème fraîche. Bring the mixture to a boil over medium-high heat and reduce about 1- 1/2 cups. This should take about 10 to 15 minutes.
Meanwhile, get the pasta water boiling in a large pot.
Add lemon zest, lemon juice, and shelled crab into the Prosecco sauce and remove from heat.
Boil pasta until just tender, according to package directions. Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
Adapted from Sunset Magazine.