King Crab Fettuccini with Herb Garlic Breadcrumbs
Rich buttery crab tossed with lemony pasta covered in garlicy breadcrumbs. This recipe is simply decadent.
Yield: 2 Servings
King Crab Fettuccini with Herb Garlic Breadcrumbs
Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M
Ingredients
Herb Garlic Sourdough Breadcrumbs
- 2 cups Sourdough Bread, cubed
- 2 Garlic Cloves, whole
- 1 TB Butter
- 2 TB Fresh Chives, chopped
- 2 TB Fresh Parsley, chopped
- 1 Lemon, zested
- Olive oil
- Kosher salt
- Black pepper
King Crab Fettuccini
- 6 TB Unsalted Butter
- 1 Shallot, finely diced
- 2 Garlic Cloves, minced
- 1 tsp Red Pepper Flakes
- 8oz King Crab Meat, large chunks
- 8 oz Fettuccine
- 1 Lemon, juiced
- Kosher salt
Instructions
Herb Garlic Sourdough Breadcrumbs
- Toss bread and garlic cloves with a generous drizzle of olive oil.
- Season with salt and pepper.
- Spread on a baking sheet and toast in the oven at 350F until the bread is fully crisp, about 25 minutes.
- Once cooled, add bread and garlic to a food processor and pulse until breadcrumbs are formed.
- Melt the TB of butter in a pan on medium-low heat.
- Add the breadcrumbs to a pan along with the herbs and lemon zest.
- Toss together for a couple minutes until toasted. Season with more salt and black pepper if needed.
- Set aside.
King Crab Fettuccini
- Bring a large pot of salted water to a boil.
- Drop pasta into the boiling water and cook until al dente.
- While the pasta cooks, make the sauce.
- Melt butter in a large pan on medium heat.
- Add shallots to the pan and sauté for a few minutes.
- Add in garlic and red pepper flakes and sauté for 30 seconds.
- Add in crab, toss around with the sauce and season with salt.
- Add in the pasta and lemon juice, reserving a few tablespoons of pasta water.
- Toss pasta with the sauce, add in a a few TB of pasta water and season with kosher salt if needed.
- To serve, top with breadcrumbs.
