Meyer Lemon + Chili Crab Pasta with Crispy Breadcrumbs

Hi friends, it’s been a while! I’ve been in a little bit of a creative rut lately but it feels so good to get back into recipe developing!

This crab pasta dish is so delicious, decadent and perfect for a special occasion (lately, that’s just been a Friday night for me, LOL). Just light some candles, pop open a bottle of wine and you’re in business! (BTW — I recommend this, this or this wine as a pairing!).

This pasta is vibrant from the lemon, slightly spicy from the chili and crunchy from those delicious breadcrumbs on top. The tomato paste is subtle but adds nice rich body to the sauce. I love finishing it off with a drizzle of good quality EVOO, some fresh micro greens and minced chives.

I tested this more times than I’m willing to admit and I’m still already dreaming of making it again. I hope you love it as much as I do! xx

Serves 4-6

INGREDIENTS

For the crispy lemony breadcrumbs:

• 2 Tbsp olive oil

• Zest of 2 meyer lemons*

• 1/2 cup panko breadcrumbs

• Kosher salt

For the pasta:

• 2 Tbsp olive oil

• 2 medium shallots, minced

• 1 small bulb fennel, minced

• 4 garlic cloves, minced

• 2.5 Tbsp tomato paste

• 1/2 - 1 Tbsp Calabrian chili paste (depending on how spicy you like it)

• Kosher salt

• 1/3 cup meyer lemon* juice (from ~2 lemons)

• 1/3 cup dry white wine

• 1 lb crab meat*

• 1 lb bucatini or spaghetti

• 4 Tbsp unsalted butter

• 1 bunch chives, minced

• Micro greens (optional)

• Good quality extra virgin olive oil, for finishing

METHOD

Make the crispy breadcrumbs:

1. In a medium skillet over medium heat, add the olive oil, lemon zest and breadcrumbs. Stir often to ensure even cooking and to prevent burning. Season with kosher salt, to taste.

2. Turn off the heat once the breadcrumbs have turned a golden brown color. Transfer to a plate to cool and set aside.

Make the pasta:

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

2. Season the water generously with kosher salt and add in the pasta, cooking one minute under al dente (we will finish cooking in the sauce later). While your pasta cooks, make your sauce.

3. Over medium-low heat in a large pan (I used this - obsessed), add the olive oil, shallot, fennel, garlic and a large pinch of kosher salt. Stir to combine and allow to cook until softened but not browned, about 4-5 minutes.

4. Add in the tomato paste and Calabrian chili paste and stir. Cook until the tomato paste is caramelized and has turned a deep brick color, about 3 minutes.

5. Adjust the heat to medium. Add in the lemon juice and wine and allow the mixture to simmer for ~2-3 minutes, until the alcohol has cooked off and the sauce has reduced slightly.

6. Add the crab meat into the pan along with the cooked pasta directly from the pot (make sure to save the pasta cooking water!).

7. With the heat still on medium, add in the butter along with ~3/4 cup of the pasta cooking water and stir vigorously with tongs until you’re left with a glossy pasta sauce. Add more pasta cooking water if your sauce is too thick — you’re looking for a glossy saucy that coats the noodles but isn’t too thick. Add kosher salt, to taste.

8. Turn off the heat and serve the pasta in bowls topped with the crispy breadcrumbs, the minced chives and micro greens, if using. Finish with some good quality extra virgin olive oil + a squeeze of lemon and enjoy!

NOTES

• I love the subtle, slightly sweet + tart flavor of meyer lemons in this but if you can’t find them, sub with regular Eureka lemons.

• Most butchers will have fresh crab meat during crab season but if you can’t find it, you can ask them to crack whole crabs for you and you can pick out the meat at home. It takes ~15-20 mins and is worth it! You’ll get about 1 lb of crab meat from two medium dungeness crabs.