Eating Fabulously, Christopher Stewart, crab spaghetti,

It was a fab seafood explosion at my house recently for dinner.

As our living room table was covered in shrimp, corn and crab legs for our evening crab boil, the following days dinner was on my mind. I knew we were going to have left over crab and what's more perfect than crab pasta?! I've had this dish in several variations while dining out at some fabulous restaurants, but I knew I could recreate a version myself at home.
In this dish, all you need is 8 ingredients and about 30 minutes of your time. Save yourself some cash and buy snow crab claws in clusters and extract the meat yourself versus buying a pricy can of lump crab meat. Use chicken or vegetable broth versus water for a more flavorful sauce and don't forget to top your hot pasta with toasted bread crumbs and lemon zest for a fabulous touch. I know I make a lot of things, but this dish blew even myself away, and trust me you won't regret making this pasta dish over the weekend. Enjoy a bowl for yourself or with some fab friends.
Crab Pasta 

1/2 onion, small diced 

4 garlic cloves, peeled and sliced thin 

1/2 lb. thin spaghetti 

1 stick of cold unsalted butter 

1c. hot chicken broth 

3 teaspoons capers + 2 teaspoons of the caper liquid 

the zest and juice of 1 lemon 

1 1/2 c. flaked fresh cooked crab meat, extracted from the snow crab legs 


Toasted bread crumbs

Bring a large pot of water to a boil and cook pasta according to the directions on the packaging. In a small sauce pan heat broth over a low heat and keep warm. In a large skillet with a small amount of oil, sauté onions and garlic till soft, about 6 minutes. Once onions are soft, add one stick of cold butter to onions and allow to melt fully and become frothy. Add hot broth to melted butter, stir and reduce about 1/4 of the liquid. Add capers and caper liquid, stir and then add cooked pasta and crab meat. Gently toss pasta and crab together (as to not separate the crab too much) and adjust the seasoning to your liking.

Spoon pasta in a bowl, top with lemon zest and toasted bread crumbs and serve immediately.

Toasted Bread Crumbs: Pour finely ground bread crumbs in a medium dry skillet and continuously swirl over low heat, making sure the bread crumbs are not burning. Once lightly golden brown, immediately pour bread crumbs in a bowl. Season with a pinch of salt, ground black pepper and garlic powder. Place bread crumbs in an air tight container and keep in the fridge.

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