Soft Shell Crab Pasta


While I love soft shell crabs, I’ve always thought of them as single-serving food: one or two crabs per person. And when you’ve got a family of four, that can get pretty expensive pretty fast. The fish guy at my farmer’s market only had two little crabs the other day, and necessity being a mother, I figured out an easy, satisfying, and cheap way of making the most of two little crabs for a family of four:

3 tablespoons olive oil
2 cloves garlic, chopped
2-4 softshell crabs, cleaned, chopped into bite size pieces
1/4 cup chopped Italian/flat-leaf parsley
lemon juice

spaghetti (we use Barilla pasta plus, for its slightly nutty flavor and high protein, non-carb crashyness)

Boil water and start cooking the pasta. Meanwhile, in a big sautee pan over medium high heat, heat up the olive oil until shimmering. Add softshell crab pieces, salt, pepper, and garlic and sautee, stirring occasionally, for about 5 minutes, or until crab is cooked through. Turn off heat. Add cooked and drained pasta and parsley to sautee pan and stir until combined. Squeeze a bit of lemon over it. Taste for seasoning, adjust if necessary, and serve. (that’s sauteed chard on the side)

This entry was posted in recipes, The Gastrokids. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>