Jumbo Lump Crab Spaghetti with Lemon Gremolata

Fresh, sweet jumbo lumb crab meat with spaghetti is such simple classic. Take it to the next level by adding lemon gremolata and toasted bread crumbs. And yes, I did tag this as a quick and easy weeknight meal (it is, I promise!).

Whenever my husband and I go to a nice restaurant that has crab cocktail on the menu, we have to get it. I just love the sweet flavor of the crab with a touch of heat from the cocktail sauce. And it's pretty much guilt free with low calories and low fat.

Last weekend we decided to cook something restaurant quality at home instead of going out, and I was craving crab. I ran to Costco just to get a container of jumbo lump crab meat - it's totally worth it. Their container is bigger than what you can get at a regular food market and it's about $10 less. Plus, it's fresh.

When I walked in to Costco I put my blinders on and headed straight for the food section as I kept telling myself "don't go in the middle section, don't go in the middle section." Because you know if you even glance that way something is going to suck you in and I'd end up coming home with a new coat, a jumbo pack of socks, a book, Christmas wrapping paper (in August), and I'd forget the crab. I'm happy to say that this time I checked out with just one item - this huge container of jumbo lump crab meat.

When using jumbo lump crab, you never want to break up those big, beautiful chunks of meat. If you want something more broken up, just buy the regular lump crab. The jumbo lump chunks are the perfect bite. And when you get the huge container at Costco, you will definitely have extra. It makes great crab cocktail the next day!

So I mentioned that the gremolata and toasted bread crumbs take this dish pasta to the next level, and they really do. It's such a simple part of the dish, but turns it from an at home dish to a fancy restaurant quality dish. Don't skip the breadcrumbs! They seriously give the pasta such a distinctive crunch.

This can be a dairy free dish, which is how I made it. The original recipe calls for butter to start the pan sauce; I used oil. The recipe also calls for butter to toast the breadcrumbs; I used oil again. Finally, I did not put Parmesan cheese on mine, but my husband did.

Jumbo Lump Crap Spaghetti with Lemon Gremolata and Toasted Breadcrumbs
Adapted from: Foodie Crush

Ingredients for the Crab Spaghetti

• 1 pound of spaghetti
• 3 Tbsp olive oil
• 3 cloves garlic, sliced
• 1/2 c dry white wine
• 1 lemon, juiced
• 1/2 tsp red pepper flakes (more or less, to taste)
• 1 lb jumbo lump crab meat
• Kosher salt, black pepper to taste
• Optional: Parmesan cheese

Ingredients for the Lemon Gremolata and Toasted Breadcrumbs

• 3 Tbsp olive oil
• 1 c bread crumbs
• 2 cloves of garlic, minced
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp lemon zest
• Kosher salt to taste

Directions

Gremolata and Toasted Bread Crumbs

• Combine the garlic, parsley, and lemon zest. Season with salt if desired. Set aside. 
• Heat the olive oil in a non-stick pan. Add the bread crumbs and stir for 3 minutes, until toasted and golden brown. Transfer to a bowl OR combine with the gremolata (your choice! I kept them separate the second time I made this dish since my husband didn't want them).

Spaghetti

• Cook the spaghetti in a pot of salted boiling water. Drain, reserving 1 c of the water.
• Heat olive oil in a large saute pan. Add the sliced garlic and saute for 30 seconds. Add the red pepper flakes, wine, and lemon juice. Bring to a boil and then reduce to a simmer for 5 minutes. 
• Add the cooked spaghetti to the pan and toss. Add the crab and toss gently. Season with salt and pepper.
• Serve topped a spoonful of the gremolata and toasted bread crumbs. Add Parmesan if desired. 

Roasted Red Pepper Relish

I'm a big fan of sauces and almost always like to have some sort of sauce with meat, especially when we grill. While Jon is outside grilling I'll whip up something quick to go with it, like a chimichurri, relish or some other topping. 

When we last made a simple grilled chicken with grilled Brussels sprouts, I made a garlicky roasted red pepper relish to jazz it up a bit. You can roast the peppers on the grill while you are making the chicken, or use a shortcut with store bought roasted red peppers. 

This comes together so fast with just a few ingredients and is really so versatile. Use it on chicken, fish, as a spread on sandwiches or burgers, or as a dip.  Roasted Red Pepper Relish Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations
Ingredients

• 1 roasted red pepper, sliced (or 4 strips from a jar)
• 2 cloves of garlic, chopped
• 1 Tbsp olive oil
• Dash of red wine vinegar
• Salt and pepper to taste

Directions

• If you are roasting your own pepper, place it over an open flame, turning until all of the skin is charred and black. Transfer to a paper bag and close, or transfer to a bowl and cover with plastic. After 10 minutes peel off all the charred skin, cut in half and remove the seeds and stem, and slice. 
• Put all of your ingredients in a food processor. Chop until you reach your desired consistency. Adjust salt and pepper if needed
• Optional: add a pinch of sugar if it is too tart