Dungeness Crab with French Herb Chef Butter and Vegetable Ribbon Pasta
Here’s a wonderful way to take advantage of crab season. This recipe has several steps but the final result is so delicious its worth the prep time.
Servings: 2
Ingredients
- 1 Dungeness crab, (2 pounds preferred), cracked and cleaned*
- ¼ roll French Herb Chef Butter
- squeeze of lemon
For the Pasta
- 2 carrots, peeled and julienned*
- 1 leek, white part only, julienned*
- 8 green beans, julienned*
- 2 Tbs olive oil
- ¼ lb linguini pasta cooked al dente, strained, rinsed in cold water and set aside
- ½ cup white vermouth
- ½ cup crème fraîche
- Kosher salt and freshly ground black pepper
Instructions
- Prepare the pasta. Heat the olive oil in a large sauté pan. Add the carrots, leeks and green beans and cook about 5 minutes until al dente. Remove from the pan and set aside.
- Return the pan to the heat and add the white vermouth. Swirl and immediately whisk in the crème fraîche. (The oil in the pan will cause the vermouth to pop so be careful) Bring to a simmer and add the pasta and vegetables, season with salt and pepper and swirl to combine the pasta and vegetables with the creamy sauce.
- Divide between 2 pasta bowls and keep warm.
For the Crab
- Heat the French Herb Chef Butter in the same pan you cooked the vegetables and pasta. When it is melted, add the crab and a squeeze of lemon. Toss in the butter and leftover pasta sauce until the crab is warmed through. Pile the crab on top of the pasta and enjoy.
Notes
* Julienned vegetables are cut into long thin strips. Here you want to cut them about the same width as the pasta and about 3 inches long.