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Prep and Cook time: 30 minutes
Makes: 4 to 6 servings
Team this hearty fish and pasta duo with a simple salad, a loaf of French bread, and a buttery Chardonnay, for a classic meal. End with some decadent fudge brownies from the bake shop.
Ingredients
2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked
12 ounces boned, skinned firm white-fleshed fish such as halibut, thawed
if frozen
3/4 cup (3/8 lb.) Sweet Cream Butter
1/4 cup Olive Oil
1/4 cup minced garlic
1 cup dry sherry or dry white wine
1/3 cup lemon juice
1/2 cup chopped parsley
Salt and pepper
1/2 package Thin Spaghetti Pasta
Lemon wedges
1 Artisan Baguette (8 oz.)
Instructions
1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a
boil.
2. While water heats, rinse crabs and fish and pat dry; cut fish into 1-
to 1 1/2-inch pieces.
3. Add butter and olive oil to a 12- to 14-inch frying pan (with at least
2 1/2-inch sides) or a 14-inch wok over medium-high heat; when butter is
melted, add garlic and stir just until fragrant, about 1 minute. Add fish
and turn pieces occasionally until beginning to brown, 2 to 3 minutes.
4. Pour in sherry and lemon juice, then gently add crabs and sprinkle with
parsley. Cover and simmer until crabs are hot and fish is opaque in center
(cut to test), about 5 minutes. Add salt and pepper to taste.
5. Meanwhile, add pasta to boiling water; cook, stirring occasionally,
until barely tender to bite, about 3 minutes. Drain pasta well and spread
in the bottom of a wide serving bowl.
6. Pour crab mixture over pasta and garnish with lemon wedges. Serve with
baguette slices to sop up sauce.
Nutritional Information
Per serving:701 cal., 45% (315 cal.) from fat; 34 g protein; 35 g fat (16 g sat.); 50 g carbo (2.5 g fiber); 601 mg sodium; 151 mg chol.
