Stone Crab Pasta
Pasta dish built around stone crab meat, combined with swappable seafood proteins, aromatics, and sauce components. Cooked on stovetop and plated warm with customizable garnishes and finishing fats.
Ingredients
Method
Bring a large pot of salted water to a boil. Dice the onion, mince the garlic, and grate the parmesan cheese. Chop the fresh parsley.
Add pasta to boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain pasta in a colander.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 4 minutes.
Add minced garlic and cook, stirring, for 1 minute until fragrant.
Pour in vegetable broth and lemon juice. Bring to a gentle simmer and cook for 3 minutes.
Add crab meat and gently fold in; warm through for 2 minutes without breaking up the crab.
Add cooked pasta to the skillet and toss gently to coat. If the mixture seems dry, add pasta water 1/4 cup at a time until saucy.
Stir in butter. Taste and adjust seasoning with salt and black pepper.
Divide pasta among bowls or plates. Top with grated parmesan, fresh parsley, and a pinch of red pepper flakes if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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