Pasta with Dungeness Crab

I grew up in San Francisco, so Dungeness crab was a frequent autumn visitor to our table. But it wasn’t until I was out on my own, in my early twenties, that I created my own personal ritual. As soon as I heard that crab season had begun, I would head down to the wharf with a friend and pick up a cracked crab, a loaf of fresh sour dough bread, and some beer. Then we’d walk over to the edge of the wharf and sit down for lunch. Legs dangling above the water, fingers picking out sweet morsels, laughing and talking, it was a seasonal rite that forged strong friendships and wonderful memories.

Tonight, my sweetie brought home a Dungeness crab, and while he picked, I boiled water. The sauce is his simple invention…and just one more reason I adore him.

Pasta with Dungeness Crab
Yield: 2 servings

1/2 Dungeness crab
6 ounces shirataki noodles
(or vegetable noodles)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 a small lemon, zested and juiced
1/4 cup Parmesan
Salt and fresh cracked pepper, to taste
Italian parsley garnish

Put a large pot of water on high heat. Bring to a boil. Crack the crab and pick out the crabmeat.  Melt the butter in a sauté pan, add olive oil and the crabmeat and sauté over low heat for a few minutes. Add the lemon zest and juice as well as half the Parmesan.

Cook whatever type of noodles you’re using, and…

Heap into shallow bowls, sprinkle with the remaining Parmesan, some coarse salt, and cracked pepper. Garnish with a sprig—or minced—Italian parsley.

Note: next time I make this, I’ll re-shoot the photo with shirataki or vegetable noodles.