Recipe of the Week
Soft-shell Crab Pasta
Right now you can find beautiful, fresh soft shell crabs at market from Jeannie Fonseca of Des Allemandes Outlaw Katfish and Clara Gerica or Pete and Clara's Seafood. Make this recipe for a delicious, local dinner party to wow your guests. Serve with a salad of local market greens and a light, crisp white wine to round out the experience!
- 12 ounces pasta
- 1/2 lemon
- 6 jumbo soft-shell crabs, cleaned
- Salt and pepper
- garlic powder
- onion powder
- other seasonings to taste
- 4 tablespoons butter
- 1/4 cup chopped fresh parsley
Cook pasta according to package directions. Squeeze lemon over cleaned crabs, then season to taste with spices. Melt butter in a large frying pan. Sauté seasoned crabs and parsley in butter for 4 to 5 minutes on each side. Serve over well-drained pasta.
Recipe compliments of Ethel Smith, former CCFM vendor