Crab Meat Pasta

Name: Crab Meat Pasta
Total time: 40 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 hot green pepper like jalapeno, with seeds, chopped; 2 large cloves garlic, peeled and smashed; 3 leeks, cleaned, trimmed and chopped (about 3 cups); 4 medium-sized blue crabs or other meaty hard crabs; 1/2 bottle dry white wine; 1/4 teaspoon stem saffron; 1 pound of spaghetti, linguine or pasta of choice

By Bryan Miller

Total Time: 40 minutes
Rating: 3(31)
Comments: Read comments

Featured in: GREAT COOKS: George Germon & Johanne Killeen; In Sync: One Couple, Two Kitchens

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

4tablespoons olive oil
1hot green pepper like jalapeno, with seeds, chopped
2large cloves garlic, peeled and smashed
3leeks, cleaned, trimmed and chopped (about 3 cups)
4medium-sized blue crabs or other meaty hard crabs
½bottle dry white wine
¼teaspoon stem saffron
1pound of spaghetti, linguine or pasta of choice

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large pot or saucepan, heat the olive oil over medium-high heat. Add the green pepper and garlic. Cook for 1 minute, stirring. Add the leeks and the crabs and stir for 2 minutes.
Step 2
Add the wine. Cover and bring to a boil. Simmer for 8 minutes.
Step 3
Remove the crabs from the pot and let cool to room temperature. Add saffron to the cooking liquid, stir, and reserve.
Step 4
Remove the meat and set aside in a warm place. Return any juices from the crabs to the pot.
Step 5
Cook the pasta in a large pot of salted boiling water. When al dente, drain well. Toss the pasta in the pot in which the crabs were cooked. Stir gently for 1 minute.
Step 6
Distribute pasta and sauce evenly in bowls. Garnish with crab meat.