I really, really love crab cakes. My husband likes to laugh at me, because if we go to a restaurant with crab cakes on the menu? There is a 73% chance that that will be what I order. I just can’t help it! Crab is so delicious – and let’s be honest, the good stuff is mighty expensive at the grocery store. So, it’s not often that I buy crab to cook with… but I happened to have a small container of lump crab left over from a brunch gathering, and I knew I had to find a delicious way to use it up. It wasn’t enough for crab cakes, so I played my usual game of “what random items from my fridge can I use to make this into a meal?” I came up with artichoke hearts, heavy cream, and lemon, and this pasta dish was born!
Crab and Artichoke Spaghetti with Lemon Cream Sauce
serves 4 as a main course (it’s RICH, so we had smaller portions than we might typically eat when we’re having pasta)
1 lb spaghetti
1 T olive oil
1 T butter
8 oz lump crab meat, picked over for shells
1 can artichoke hearts packed in water, rough-chopped
4 oz dry white wine
1/4 tsp garlic powder
1/4 tsp red pepper flakes
kosher salt and pepper
1 cup heavy cream
1/2 – 3/4 cup grated parmesan cheese
zest of one large lemon
1/4 cup fresh parsley, chopped
1.) Set your pasta water to boil. In the meantime, heat a large pot over medium heat, and add the olive oil and butter. Once the pan is hot, add the artichokes; saute them for a few minutes, without stirring too much. You want the artichokes to caramelize at the edges and get some nice, golden brown color.
2.) Once the artichokes have started to caramelize, add the crab, red pepper flakes, garlic powder, and a good pinch each of kosher salt and pepper. Stir everything to combine, and let it all cook together for a minute or so. (When the pasta water is ready, salt it well with a big handful of kosher salt, and then drop your spaghetti in!)
3.) Deglaze the pan with the white wine, and let it cook down until the liquid is reduced by half, a minute or two.
4.) Add the heavy cream and parmesan to the pan, and stir well. Once the sauce comes to a low boil, reduce the heat to a low simmer. Add another pinch each of kosher salt and pepper. Let the sauce simmer away until the pasta is ready.
5.) When the pasta is just about ready, turn the heat on the sauce down to low, and add the lemon zest. Taste for seasoning; if it tastes a bit bland, add another pinch of salt and taste again. Also, you should notice the slightly nuttiness of the parmesan; if you don’t, throw in a little bit more!
6.) Add the hot pasta directly to the sauce, and toss to coat. Add a small ladle of the pasta water to the sauce, and toss again until everything is well combined.
7.) Portion the pasta in to bowls, top with some chopped parsley, and serve!
This pasta was a great way to enjoy some crab, without spending a million dollars. It had plenty of crab flavor, and the crab didn’t get overwhelmed by any of the other ingredients. The artichoke hearts added a nice meatiness to the pasta – and really, who can argue with a combination of heavy cream, lemon, and parmesan cheese?? Not me, that’s for sure.
I know you’re not supposed to mix seafood and cheese, but trust me, THIS WORKS,
The crab pasta sounds yummy. I’ve made the same dish, but never have I added crab. I bet that takes it over the edge. I, too, love crab. Thanks for the recipe.