Have leftover crab? Have I got the recipe for you! Just toss the picked crab meat with grilled veg & some pasta and you're set for the night!
The inspiration for the meal came from some beautiful Maryland Blue Crabs that we just couldn't finish, along with a little snow crab meat. The local fresh produce, lemon zest, and some basil pulled it all together. I was nervous that it wouldn't be enough, crazy - I know. So I dug into the fridge and found some artichokes begging to be steamed & dipped into lemony mayo. Here's how it came together:
Ingredients: - meat from 6-7 steamed large blue crabs, quadruple check for shells - 6 slices of bacon - various zucchini & squash, large dice - garlic scapes - 4 artichokes, trimmed & soaked in lemon water - Mushrooms, sliced - scallions, sliced - 20-30 basil leaves - 1 lemon, seated & juiced - olive oil - salt & pepper - red pepper flakes - 1 garlic clove, whole - 3/4 cup of mayo - parm to finish
Method: - heat up the grill & get a pot of water boiling - cook your noodles, penne or spaghetti work well, in the boiling salted water according to the package instructions - grill/roast the squash, scapes, onions & mushrooms - pick all of the crab meat, get a pickin buddy - it goes faster - in a large Dutch oven, heat up some olive oil & toss in the grilled veg. When the noodles are al dente, toss those in too, but save the water! Squeeze in some lemon, and gently add the crab. - in the pot you cooked the noodles, insert a steamer basket or just toss in the prepped artichokes. Cook for 15-18 mins depending on the size. The baby artichokes are the most tender, but sometimes they aren't available. - while the pasta mellows, and the chokes cook, make the lemony aioli. Mix mayo, lemon zest, lemon juice, a grated garlic clove, salt, pepper & a drizzle of olive oil. Keep cool until its time to eat. - plate it all up & don't forget your basil, cheese & red pepper flakes!
It was a little more work than I usually like to do on a week night, but my SIL just got her first job as an RN and my sister is back on the East Coast & had a great interview. We love to celebrate through food around here!
