If you’re not sure what to make for dinner tonight, don’t be crabby about it. Try this creamy Lemon Crab Pasta! This is a bright and fun dish that’s perfect for a weeknight-flavored getaway. The earthy, savory miso pairs nicely with the crab, with garlic packing a punch, and lemon to keep it light and bright.
You can always purchase just crab meat for a slightly premium price, but if you want to save a few dollars and have some fun, it’s cheaper to get your own crab and pull the meat yourself! Grab yourself a quality crab, we like Dungeness or Blue Crab, and cook with your preferred method. Once cooked, start with the legs and claws by gently pulling the lower part of the claw off. More often than not, this will pull the inner claw meat with it with some cartilage. Simply pinch the meat at the base of the claw, and pull the cartilage off.
For the legs, take them and break the joints backwards. Much like the claws, some cartilage will be attached but you can easily pull it away. Go back to the hard shelled claws and knuckles with a nutcracker, gently applying pressure to crack them. Pull away the shell and simply extract the meat. Congratulations, you now have a plethora of fresh crab meat to do whatever you want with
This Lemon Crab Pasta is a massive hit at our home, and it’s easy to see why. This is a quick and easy recipe packed full of bright, warm flavors that are perfect for a warm spring/summer night. Just remember to not to be too shellfish and make sure to share!