Fresh or frozen, seafood shines in this dish
This pasta puts crab in the spotlight and will please the whole family
Is there anything better than the whole family digging into fresh Canadian crab with a simple squeeze of lemon?
Full disclosure: I was never a fan . . . until I developed this recipe. This pasta dish is a crowd-pleaser that lets the sweetness and delicacy of one of my favourite local crustaceans shine, with the help of asparagus, lemon zest and a light, creamy sauce that does not overpower the succulent meat.
I like to make this recipe with fresh crab I’ve cracked myself, especially when we have guests — but you can also make it with frozen crab meat, which comes vacuum-packed in the freezer section of your local fishmonger or grocery store.
It may not be quite as tender, but it’s hassle-free (even I get lazy sometimes). Either way, if you’re on the fence about seafood, this fresh spring recipe is sure to get you out of your shell.
Crab, lemon and asparagus pasta
3/4 lb (340 g) farfalle (bow pasta) 2 onions, chopped 4 cloves garlic, chopped 3 tbsp (45 mL) butter 1/2 cup (125 mL) white wine 2 cups (500 mL) chicken broth 1 1/2 lb (680 g) asparagus, cut into pieces 3/4 cup (185 mL) mascarpone cheese Grated lemon zest of 1 lemon 1/2 tsp (5 mL) chopped fresh thyme 2 cans (4 oz/120 mL each) crab meat, well drained or 1/2 lb (225 g) fresh crab meat Salt and pepper In a large pot of salted boiling water, cook pasta al dente. Drain and oil lightly. Meanwhile, in a large skillet over medium heat, soften onion and garlic in butter. Deglaze with wine and reduce until almost dry. Add broth and asparagus and bring to a boil. Let simmer, uncovered, until al dente.
Stir in mascarpone, zest and thyme. Add crab meat and pasta and heat through, stirring gently to coat well. Season with salt and pepper. Add broth, if needed. Adjust seasoning. Makes 4 servings.