Gemelli Pasta with Crab in a Light Lemon Sauce

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Gemilli pasta with Crab

 

there are so many ways to use this great lean protein

Eating fresh crab right from the shell is wonderful but there are so many ways to use this great lean protein. Gemelli Pasta with Crab in a Light Lemon Sauce is one of them.  I used fresh Dungeness crab because it’s in season, but this could also be made using a quality canned crab.  Just be sure to get a good, lump meat or claw crab from the refrigerator section, not the stuff in a can on the shelves.

 

live dungeness crab
 

LindySez: If you are feeling adventurous, try cooking your own fresh crab, it’s not hard. Here’s a video to show you just how easy it is.

 

 

Gemelli Pasta with Crab in a Light Lemon Sauce

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 fennel bulb, trimmed, halved and thinly sliced laterally
  • 1 cup ricotta cheese (use either a high quality ricotta or Homemade Ricotta Cheese)
  • 1 1/2 cups light cream
  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest (zest first, juice second)
  • 1 pound crab meat, picked through for any lingering shells
  • 1 pound Gemilli pasta (I like the shape, but you could use shells or bow-tie pasta), cooked according to package directions, well drained, 1/2 cup pasta water reserved
  • Finely chopped fennel fronds (the feathery leaves)

Method

Step 1

Heat the oil in a large skillet over medium heat; add the fennel and saute until softened. Add the ricotta and cream, stir together until just melted. Stir in the lemon juice, lemon zest, crab and cooked pasta.

Step 2

Stir together until well combined (be gentle when stirring to keep the crab as intact as possible), adding some pasta water if the mixture seems to dry. Sprinkle with chopped fennel leaves and serve.

 


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