Story last updated at 7/3/2013 - 3:00 pm
Last week I had the time of my life when my father visited Juneau. We did so many wonderful and fun things, and on the eve of his departure, I wanted to do something extra special. When I have new friends who move to Juneau, I try to make them a crab feast. It’s a one-pot recipe that my dad taught me. Ingredients include sausages, new potatoes, corn on the cob and just about any shellfish you like. We tend to use shrimp and crab.
I had planned on feeding about 12 people, several of whom are strapping young men. However, we had eight. This left me we a mountain of crab. The next day I stared into the refrigerator at the gigantic balls of tinfoil that contained crab. What am I going to do with all these crustaceans? I started cracking shells and my recipe wheels started turning.
After such a large meal the night before I wanted something light and easy to make. Pasta is my go-to ingredient for that. Thin spaghetti or angel hair, is one of the best because it’s light and cooks fast. Almost too fast, I’ve learned. Keep your eye on the pasta, it’ll be mush before you know it and mushy pasta is disgusting.
Looking around the kitchen I started gathering ingredients. The key to eating light is to use fresh ingredients such as parsley, lemons and shallots. These are things I always try to have on hand - and of course chocolate. I always try to have chocolate. Specifically oreos. But that’s another story.
This week I present a dish that is easy to make and requires very little skill: Crab with Pasta.
Until next time…
Eat and enjoy,
Kelly Moore, a.k.a. Midgi, writes and cooks from Juneau. Visit her blog, www.mealswithmidgi.com, for additional stories and recipes. She may be reached at midgi@
Crab with Pasta
1 – 2 cups crab
¼ cup shallots, minced
1 lemon, zested and juiced
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon capers
¼ cup Parmesan cheese, shredded or grated
½ cup fresh parsley, chopped
¾ pound thin spaghetti
Salt and pepper to taste
In large pot bring water to boil to cook pasta. When it comes to a strong boil add pasta. Add generous amount of salt. In separate skillet, melt butter and oil over medium high heat. Add shallots and cook until translucent. Add in crab and toss gently. Cook until warmed through.
Once pasta is cooked drain and add it to butter mixture. Toss so that pasta is coated in sauce. Add capers, lemon zest and parsley. Salt and pepper to taste. Toss in cheese. Just before serving squeeze fresh lemon juice and stir well.