Crab Spaghetti with Lemon Gremolata
Ingredients
The pasta
-
1
pound
spaghetti
-
6
tablespoons
unsalted butter
-
3
tablespoons
extra-virgin olive oil
-
2
cloves
garlic, minced
-
¾
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
The 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
Instructions
- Cook the spaghetti according to package directions and reserve 1 cup of cooking water.
- In a large pan, melt butter and olive oil over medium-high heat, then add garlic and cook until fragrant.
- Add white wine, lemon juice, and red pepper flakes, bringing to a boil before reducing to a simmer for 8 minutes.
- Stir in lump crab meat and hot spaghetti, mixing well.
- Add Parmesan cheese and kosher salt, tossing to combine, adding reserved cooking liquid as needed.
- Prepare the gremolata by melting butter in a medium fry pan, adding bread crumbs and kosher salt, and toasting for 3-5 minutes.
- Remove from heat and add garlic, parsley, and lemon zest to the toasted bread crumbs.
- Top the crab spaghetti with the gremolata and additional Parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
55g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
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