Spaghetti with Crab and Zucchini

by Anne Maxfield on August 20, 2018

Accidental Locavore Spaghetti with CrabIf you raided my freezer you’d find a stash of crabmeat I’ve brought back from Maine, waiting to be made into crab cakes, a crab roll, or in this case, dinner. Fed 2 happily.

Spaghetti with Crab and Zucchini

  • 8 ounces picked crab
  • 1 jalapeño, seeded and minced (more or less to taste)
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup loosely packed mint leaves
  • 1 medium summer squash (yellow or zucchini)
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon minced garlic
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup loosely packed basil leaves, cut in slivers
  • 6 ounces thick spaghetti or bucatini
  • Juice of 1/2 lemon

Accidental Locavore Crab MixCook your pasta al dente. We like to use the FastaPasta gadget in the microwave, but feel free to do it the traditional way. Save 2 tablespoons of the cooking water.

While you’re waiting for the pasta to cook, combine the crab and jalapeño in a small bowl. Add 1 tablespoon of oil. Chop half the mint and add that to the crab. Mix well and set aside.

Sliver the remaining mint and put that in a second, larger bowl. Cut the ends off the squash, then julienne or grate it, stopping when you reach the seedy core (save for another use). Add the squash to the bowl with the slivered mint. Add the remaining oil, vinegar, and garlic and season with salt and pepper.

Accidental Locavore Squash for Crab SpaghettiHeat a large skillet over medium-high heat. Add the marinated crab and zucchini and the basil. Add 2 tablespoons of pasta cooking water and the pasta. Heat everything together, tossing to mix well. Season with salt, pepper, and lemon juice. Serve and enjoy!

Accidental Locavore Crab and Spaghetti CookingMy verdict: Super easy and delicious! A good use for all the zucchini and summer squash you may be bringing home from your CSA or farm share.

The difference in textures, especially with the squash and spaghetti made this a winner. The summer squash stayed a little bit crunchy which was a nice contrast with the pasta and crab. If you wanted to add even more texture, you might try adding some fresh breadcrumbs to the crab and jalapeño mixture and sautéing them together. Since our jalapeño wasn’t terribly spicy, I used the whole thing and could have added a bit more.

The original recipe was to serve 4-6. We ended up with a generous amount of sauce for 2 greedy people. If you wanted to stretch it out, just cook more pasta and julienne another squash.

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{ 2 comments… read them below or add one }

Anne Maxfield August 20, 2018 at 11:12 am

Sure, you might want to add a little of the water (or juice) from cooking the squash or a little broth or even some white wine to make up for the pasta water.

Betsy Kent August 20, 2018 at 11:00 am

This looks delish. Do you think it could be made with spaghetti squash?

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