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Sunday, June 10, 2012

Lemon Lust - Crab Pasta with Lemon and Chive Butter Sauce

I love lemons. Always have,  always will. Even back when I was a little girl, my mother would catch me chewing on lemon wedges the way normal kids might an orange segment. I really have never been "normal." It was just that I couldn't get enough of their super tart flavor, tooth enamel be damned. 

Today, I'm still very attracted to dishes that feature lemon, so while searching for an easy but summery pasta recipe, I was thrilled to come across the Daily Crave's Crab Pasta with Lemon and Chive Butter. Really, who could say no to a lemony pasta with crab and butter? Certainly not me. 


Crab Pasta with Lemon and Chive Butter Sauce, Photo: NK


My adaptation of this recipe uses Backfin Crabmeat instead of Lump Crab. Backfin is cheaper and although the crab chunks are slightly smaller than lump, they are still substantial, sweet and tasty. 

Photo, NK 

The original recipe recommends Meyer Lemons. Meyer Lemons are slightly sweeter and more floral tasting than regular lemons. I couldn't find them in my neighborhood this time around, but I would imagine they would only increase the deliciousness of this dish. 


Photo: NK

Finally, I cut some of the butter down a bit. This is not a light recipe, although it tasted very light once finished and was just as decadent with half the butter. 

Enjoy!

Crab Pasta with Lemon and Chive Butter Sauce 
Adapted from The Daily Crave 
Serves 2 as an Entree, 4 as an Appetizer


Ingredients:
Half a box of Spaghettini or other thin pasta (8 oz)
1 Lb Backfin Crab Meat, picked over for shells
1/4 Cup Dry White Wine
1/4 Cup Champagne Vinegar or White Wine Vinegar
1 large Shallot, chopped finely
3/4 stick Cold Salted Butter
6 Tablespoons finely chopped Chives
1 teaspoon Lemon Zest
1/4 Cup fresh squeezed Lemon Juice
Salt
Pepper
1/4 Cup chopped Parsley

Method:
Cook Pasta according to the box directions in boiling salted water. 
Drain pasta, reserving about a 1/2 cup of the cooking liquid. Set aside.

In a medium saucepan over medium flame, combine Shallots, Wine and Vinegar. 
Boil until liquid is reduced to just over a Tablespoon. 

Reducing the liquids, Photo: NK
Reduce heat to lowest flame and add Cold Butter, one tablespoon at a time, whisking constantly until all Butter is incorporated. 

Turn off the heat and add 4 Tablespoons of the Chives, Lemon Juice, Lemon Zest, and a generous amount of Salt and Pepper to taste. 

Chive, Lemon and Butter Sauce, Ready for Crab, Photo: NK
Next, mix in most of the Crab Meat, setting aside about a 1/2 cup to top the Pasta with later.

Pour the sauce into a large, deep sauté pan and add the pasta. Toss and heat through, adding Cooking Water if needed a Tablespoon at a time to loosen the sauce and pasta. Taste for seasoning and adjust if needed. 

Plate the pasta and top with the reserved crab meat. Sprinkle with the remaining Chives and some Fresh Parsley. 

Dinner is served! 
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