Spaghettini with King Crab

  • serves 4
Christine Cushing
Christine Cushing

King crab heightens this sauce, traditionally made with clams, to a new level. You can buy king crab from your local fishmonger or at gourmet grocery stores. If you can’t find it, make the dish with canned fresh lump crabmeat.

22 Ratings
Directions for: Spaghettini with King Crab


1 cup shrimp, shells

3 Tbsp olive oil

¼ cup unsalted butter

5 cloves of garlic, peeled, chopped

½ tsp crushed red pepper, flakes

¾ cup white wine

2 Tbsp lemon juice

zest of 1/2 lemon

1 ½ Tbsp chopped fresh basil

1 lb(s) Alaskan king crabmeat

coarse salt

2 Tbsp chopped fresh parsley

3 Alaskan king crab, legs, shelled, diced

1 lb(s) spaghettini or linguine

freshly ground black pepper


1. Preheat oven to 150 degrees F.

2. Put shrimp shells, in a single layer, on a baking sheet. Cook 4 to 6 hours or until shells are dried out. Cool shells.

3. In a food processor, grind shells to a fine powder to create shrimp dust for garnishing the dish.

4. Heat olive oil and butter in a sauté pan on medium heat. Add garlic and red pepper and sauté for 3 minutes or until softened. Add white wine, lemon juice, lemon zest, basil, parsley, crabmeat, salt and pepper. Simmer for 2 to 3 minutes or until crab is heated through.

5. Bring a large pot of salted water to a boil. Add the spaghettini and cook for about 6 minutes or until al dente. Drain. Toss the spaghettini in the pan with the sauce.

6. Garnish with shrimp dust.

See more: Shellfish, Saute, Pasta, Dinner, Herbs, North American

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