King Crab Capellini with Chili

The Alaskan king crab, named for its impressive heft and claw span, is thought to be a descendant of the hermit crab. The average weight of a king crab (also known as stone crab) is six to eight pounds, but they can grow up to twenty pounds and their legs can span up to six feet across. There are three main species —red, blue, and golden; the red is most prized for its, succulent meat. If king crab isn’t available fresh at your fishmonger, frozen is perfectly fine (most king crab is cooked and frozen right on the fishing boat to preserve freshness); just thaw it overnight in the refrigerator. Capellini is one of the thinnest of strand pastas (capelli d’angelo, or angel hair, is a yet thinner variation) and therefore very light and splendid set against the sweet, opulent king crab.

King Crab Capellini with Chili, Lime, and Green Onion
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Ingredients
  1. ½ pound capellini
  2. 2 tablespoons extra virgin olive oil
  3. 2 small garlic cloves, minced
  4. 1 red chili, seeded and minced
  5. 2 green onions, white and green parts finely chopped
  6. Kosher salt and freshly ground black pepper
  7. ¼ cup dry white wine
  8. Juice of 1 lime, plus more for garnish
  9. ½ pound Alaskan king crab meat, picked for shells and chopped
  10. Handful of flat-leaf parsley, roughly chopped
Instructions
  1. HEAT the olive oil in a large sauté pan over medium-low heat. Sauté the garlic, chili, and green onion for 1–2 minutes, then season with salt and pepper.
  2. ADD the wine to the pan, increase the heat to medium, and cook for a minute until the wine is almost evaporated.
  3. Add the lime juice and crab meat, stir to combine, and allow to heat through.
  4. DRAIN the pasta, then add it to the pan.
  5. Sprinkle with parsley and toss well to combine.
Notes
  1. SERVE with a drizzle of lime juice and extra virgin olive oil.
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The Hell’s Kitchen Cookbook: Recipes from the Kitchen

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