Whenever my husband and I go to a nice restaurant that has crab cocktail on the menu, we have to get it. I just love the sweet flavor of the crab with a touch of heat from the cocktail sauce. And it’s pretty much guilt free with low calories and low fat.
Last weekend we decided to cook something restaurant quality at home instead of going out, and I was craving crab. I ran to Costco just to get a container of jumbo lump crab meat – it’s totally worth it. Their container is bigger than what you can get at a regular food market and it’s about $10 less. Plus, it’s fresh.
When I walked in to Costco I put my blinders on and headed straight for the food section as I kept telling myself “don’t go in the middle section, don’t go in the middle section.” Because you know if you even glance that way something is going to suck you in and I’d end up coming home with a new coat, a jumbo pack of socks, a book, Christmas wrapping paper (in August), and I’d forget the crab. I’m happy to say that this time I checked out with just one item – this huge container of jumbo lump crab meat.
When using jumbo lump crab, you never want to break up those big, beautiful chunks of meat. If you want something more broken up, just buy the regular lump crab. The jumbo lump chunks are the perfect bite. And when you get the huge container at Costco, you will definitely have extra. It makes great crab cocktail the next day!
So I mentioned that the gremolata and toasted bread crumbs take this dish pasta to the next level, and they really do. It’s such a simple part of the dish, but turns it from an at home dish to a fancy restaurant quality dish. Don’t skip the breadcrumbs! They seriously give the pasta such a distinctive crunch.
This can be a dairy free dish, which is how I made it. The original recipe calls for butter to start the pan sauce; I used oil. The recipe also calls for butter to toast the breadcrumbs; I used oil again. Finally, I did not put Parmesan cheese on mine, but my husband did.
Jumbo Lump Crap Spaghetti with Lemon Gremolata and Toasted Breadcrumbs
Adapted from: Foodie Crush
Ingredients for the Crab Spaghetti
- 1 pound of spaghetti
- 3 Tbsp olive oil
- 3 cloves garlic, sliced
- 1/2 c dry white wine
- 1 lemon, juiced
- 1/2 tsp red pepper flakes (more or less, to taste)
- 1 lb jumbo lump crab meat
- Kosher salt, black pepper to taste
- Optional: Parmesan cheese
- 3 Tbsp olive oil
- 1 c bread crumbs
- 2 cloves of garlic, minced
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp lemon zest
- Kosher salt to taste
Gremolata and Toasted Bread Crumbs
- Combine the garlic, parsley, and lemon zest. Season with salt if desired. Set aside.
- Heat the olive oil in a non-stick pan. Add the bread crumbs and stir for 3 minutes, until toasted and golden brown. Transfer to a bowl OR combine with the gremolata (your choice! I kept them separate the second time I made this dish since my husband didn’t want them).
- Cook the spaghetti in a pot of salted boiling water. Drain, reserving 1 c of the water.
- Heat olive oil in a large saute pan. Add the sliced garlic and saute for 30 seconds. Add the red pepper flakes, wine, and lemon juice. Bring to a boil and then reduce to a simmer for 5 minutes.
- Add the cooked spaghetti to the pan and toss. Add the crab and toss gently. Season with salt and pepper.
- Serve topped a spoonful of the gremolata and toasted bread crumbs. Add Parmesan if desired.