Name: Lemon-Butter Crab Pasta With Veggies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 (6 oz.) packs Dungeness Crab Meat; 1 tablespoon extra-virgin olive oil; 1 medium zucchini, sliced into ¼-inch half moons; 1 pint cherry tomatoes, or about 2 cups; 1 large shallot, thinly sliced; Salt and freshly ground black pepper; ½ lb. angel hair pasta; 1 lemon, juice and zest; 2 tablespoons butter; Small bunch of parsley, finely chopped

A Vibrant, Satisfying Pasta in Under 20 Minutes

This crab pasta packs a punch of protein and lots of veggies for a balanced meal. Try making it with sweet Dungeness crab meat from Alaska, which will add delicious flavor while keeping the dish light and healthy, yet intensely satisfying. Quick-cooking vegetables like zucchini and tomato cook down into a fresh sauce in under 20 minutes, perfect for tossing with angel hair pasta, lemon, and butter.

Hand-picked Dungeness crab meat from Alaska makes prep for this dish espeically easy, but you can substitute any variety and preparation of crab for this pasta. Snow crab will be a bit lighter in texture and will break down readily once it’s tossed with the pasta so that you can easily enjoy crab in every bite. Dungeness crab and red king crab are meatier in texture with a richer flavor.

About Jenna Amos, RDN:

Jenna Amos is a Registered Dietitian Nutritionist and nutrition communications expert. She has nearly 10 years of experience contributing to and leading well-being strategies for brands across the food industry, from start ups to category leaders. Jenna has an “all foods fit” approach to nutrition, with a focus on local and sustainable foods. She is passionate about the future of our food system, nutrition policy and sustainable agriculture.

Jenna received her degree in dietetics from Boston University and completed her Dietetic Internship at VCU Health in Richmond, VA. In her free time, she enjoys urban gardening, developing recipes and hiking her way through the National Parks.

Print Recipe

Lemon-Butter Crab Pasta With Veggies

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

15 minutes

Total time

20 minutes

Yield

4 servings

Ingredients

2 (6 oz.) packs Dungeness Crab Meat
1 tablespoon extra-virgin olive oil
1 medium zucchini, sliced into ¼-inch half moons
1 pint cherry tomatoes, or about 2 cups
1 large shallot, thinly sliced
Salt and freshly ground black pepper
½ lb. angel hair pasta
1 lemon, juice and zest
2 tablespoons butter
Small bunch of parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Add in zucchini, tomatoes, and shallot. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir occasionally and cook for about 7 minutes until vegetables have softened and tomatoes begin to burst, lowering heat as needed to avoid browning. Stir in crabmeat, butter, and lemon juice and cook for another minute until butter is melted and the crab is heated through.

3. When water has reached a boil, stir in pasta and cook according to package directions until al dente, usually 2 to 3 minutes.

4. Reserve about ½ a cup of the starchy pasta water, drain the pasta, and immediately add the hot pasta to the skillet. Toss to combine over medium heat with about half of the reserved pasta water, adding up to the full half cup if desired for a thinner consistency. Stir together to emulsify the butter into a silky sauce.

5. To serve, divide the pasta among 4 bowls. Top with chopped parsley and lemon zest.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Lemon-Butter Crab Pasta With Veggies

A Vibrant, Satisfying Pasta in Under 20 Minutes

Lemon-Butter Crab Pasta With Veggies

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