If you’re looking for an elegant yet comforting seafood dish, this Stone Crab Pasta is the perfect recipe to transport you to the coastal shores of Florida. Combining the sweet, delicate flavor of stone crab with a rich and creamy sauce, this dish is ideal for special occasions or whenever you want to treat yourself to something truly indulgent.
Ingredients (Serves 4)
For the Pasta:
- 1 pound of fettuccine or linguine
- 1 tablespoon of salt (for boiling water)
For the Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 cup dry white wine
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Salt and freshly ground black pepper to taste
For the Crab:
- 1 pound cooked stone crab claw meat (shelled and shredded or cut into chunks)
- 2 tablespoons butter
- 1/2 teaspoon smoked paprika (optional)
Instructions
1. Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Sauté the Aromatics
- In a large skillet over medium heat, add the olive oil.
- Sauté the garlic, shallot, and red pepper flakes (if using) until fragrant and translucent, about 2 minutes.
3. Deglaze and Build the Sauce
- Pour in the white wine, scraping the bottom of the skillet to release any flavorful bits. Let it simmer for 2–3 minutes until slightly reduced.
- Stir in the heavy cream, lemon zest, and juice. Cook for another 2–3 minutes until the sauce thickens slightly.
- Gradually whisk in the Parmesan cheese until melted and smooth. Add salt and pepper to taste.
4. Heat the Crab
- In a separate small skillet, melt the butter over medium heat.
- Add the stone crab meat and sprinkle with smoked paprika (if using). Cook just until warmed through, about 1–2 minutes, being careful not to overcook.
5. Combine and Serve
- Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Gently fold in the warmed stone crab meat and parsley.
- Serve immediately, garnished with extra Parmesan cheese and parsley.
Serving Suggestions
This Stone Crab Pasta pairs beautifully with:
- A crisp white wine, such as Sauvignon Blanc or Chardonnay.
- A simple arugula salad with a lemon vinaigrette.
- Warm, crusty bread for soaking up every drop of sauce.
Tips for Success
- Use Fresh Crab Meat: Stone crab meat is the star of this dish, so opt for fresh, high-quality crab whenever possible.
- Don’t Overcook the Crab: Since stone crab is already cooked when harvested, you only need to warm it to retain its tender texture.
- Customize the Sauce: Feel free to add capers, sun-dried tomatoes, or even a handful of spinach for extra flavor and texture.