crab

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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Lobster vs. Crab: Which is the Ultimate Roll?

by Anne Maxfield on August 26, 2013

Accidental Locavore Fried ClamsThere are mysteries about Manhattan that puzzle the Accidental Locavore and several of them have to do with seafood. Why, for example, in a city where there is cuisine from almost every country in the world, is it almost impossible to find an acceptable fried clam? Was it in the spirit of PT Barnum (“a sucker born every minute”) that someone decided that clam strips – the most inedible part of the clam – would be an acceptable fried food? As any New Englander (or anyone with taste buds) would tell you, the belly is the best part of a clam. Which is why the fried clams you get anywhere north of New York are far superior to anything found in the Big Apple.

Accidental Locavore Lobster Roll and FriesThe other mystery concerns one of the trendy foods of the moment – lobster rolls. A lobster roll is a fine thing to do with a lobster, if you, like my husband, are not inclined to mess with a whole lobster (however, there’s something really satisfying about working through a lobster and plopping it in melted butter). Lobster rolls certainly beat other permutations like lobster mac and cheese or lobster chop suey (can lobster macaroons be far behind?). However, it’s something that shouldn’t be messed with and adding caviar or vanilla is just plain wrong – ditto serving it in anything other than a buttered and toasted spilt-top hot dog roll.

Accidental Locavore Crabmeat RollWhat about its cousin, the crabmeat roll? Something never seen on a New York menu (when I did a Google search for it, only sushi came up). Possibly, it’s a labor thing – it’s a lot easier to break up a lobster (claws, tail, possibly a little body meat) and it comes in a bigger package. Crabs, especially the Maine varieties, are a lot smaller and harder to “pick.” But what you’re left with – the fine strands of crabmeat, tossed with just enough mayonnaise to hold it together, on a hamburger roll, lightly toasted on a grill until it just loses its chill – is about as good as a sandwich can get. Add some hot fries, a cold iced tea, a view of the ocean and you have my idea of the perfect summer lunch.

 

 

 

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