Browse by Category: Appetizers | Beef | Breads - Biscuits & Muffins | Casseroles | Desserts & Snacks | Drinks and Libations | Egg Dishes | Fish & Seafood | Gluten-Free | Lamb | Legumes | Other | Other Meats | Other Sides | Pasta | Pork | Poultry | Rabbit | Rice & Grains | Salads | Sandwiches | Sauces, Dressings & Condiments | Soups, Stews & Chili | Vegetables | Vegetarian
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.
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.
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.
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.
LindySez: All Rights Reserved Meritage BLT Corp 2016
Site developed especially for LindySez by Chris Geirman