Spicy Pasta with Crab, Crème Fraiche & Asparagus0
A little bit of jumbo lump crabmeat is a real luxury, and you’ll probably want to use it to the max. Of course, crabcakes are great, but everyone knows that the best crabcakes involve as much crab as possible. Here’s a way for you to stretch the crab that you’ve got into a delicious meal for several people with great crab flavor as well as a rich, satisfying sauce for pasta with a bunch of vegetables (asparagus) to boot. Sound good? Sounds good.
I happened to have a bunch of leftover crab meat from a night spent picking crabs and eating beer (and drinking rosé, but that’s another story), but you can pick it up at the grocery store. Buy the smallest container possible and you’ll be able to make a delicious, vaguely healthy meal with the luxurious flavor of crab. Plus, it’s a one pot meal.
The recipe here uses crème fraiche, which is like the rich and delicious sour cream of your dreams, but you could always just use sour cream, I won’t tell.
Adapted from The New York Times
Spicy Pasta with Crab, Crème Fraiche & Asparagus Recipe
- 1 pound pasta, any type
- 1 cup crème fraiche
- 3 tablespoon Dijon mustard
- 2 cups cooked crab meat, or as much as you can spare
- 1 pound asparagus, sliced into thirds
- 1 jalapeno, seeded and cored
- 1/2 bunch parsley
- Bring pot of heavily salted water to a boil. Add asparagus and cook until just soft, about four minutes. Remove the asparagus with tongs or a slotted spoon.
- Add the pasta to the water and cook until al dente. Drain, reserving half a cup of pasta cooking water.
- Meanwhile, blend the parsley in the Magic Bullet. Move the parsley to a bowl and add the jalapeno. Blend until chopped. Add the crème fraiche and the mustard and blend. Add a pinch of salt and blend.
- Add the crème fraiche mixture to the pot over medium heat. When warmed, add the crab and cook until sizzling, about 30 seconds. Add the pasta and the pasta cooking water and stir until the liquid is absorbed. Add the asparagus and stir.
- Serve, passing parsley.