Crab Spaghetti with Lemon Gremolata

Crab Spaghetti with Lemon Breadcrumbs or Gremolata

There are days when all I want is a light pasta dish that’s quick and easy. This dish is so fast you can make it start to finish in half an hour. It’s perfect with a grilled asparagus or light salad. I’ve made this several times using white wine. But, I was out of wine and decided to use sherry. The result was a slightly richer and flavorful dish. Now I always use sherry.

Gremolata is used as a garnish to enhance the flavor of Italian dishes. It is a mixture of chopped herbs, in this case parsley, and usually involving lemon, garlic, and breadcrumbs. I wanted to bring out the crab and lemon flavors, so I used shallots, which have a subtler flavor. Shallots taste like a cross between onion and garlic, and I use them often. I think shallots are underrated. The breadcrumbs add the needed crunch and toasty flavor.

Crab Spaghetti with Lemon Gremolata

• 1 pound spaghetti

For Lemon Gremolata

• 2 tablespoons butter
• 2 cups fresh bread crumbs, preferably sourdough
• 1 tablespoon finely chopped, shallot
• ½ teaspoon sea salt
• 3 tablespoons chopped fresh parsley
• 2 tablespoons grated lemon zest

 The Sauce

• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 large shallot chopped (about ½ cup)
• ¾ cup sherry
• ¾ cup fresh lemon juice
• ½ teaspoon sea salt and freshly ground pepper, or to taste
• 1 pound jumbo lump crab meat, picked over for shells
• 1 cup shaved Parmesan cheese, devided
• 2 tablespoons chopped fresh parsley

Nicely salting the water, cook spaghetti according to package directions,. Make sure you reserve ½ cup of the cooking water.

While the pasta is cooking, in a large skillet, melt the butter for the gremolata over medium heat. Add the breadcrumbs, chopped shallot and salt. Stir and toast for 3-5 minutes. Be careful not to burn the crumbs. Transfer to a bowl and stir in the parsley and lemon zest. Set aside.

In the same skillet, melt the remaining butter and the olive oil. Add the chopped shallots and cook for a minute to soften. Pour in the sherry and the lemon juice. Bring to a simmer and cook for 3 minutes to reduce slightly. Add in the salt and pepper. When the spaghetti is done cooking, measure out ½ cup of the cooking water. Drain the pasta and add to the skillet, along with the reserved pasta water. Being careful not to break up the crab, toss in the lump crabmeat, ½ cup of the Parmesan cheese, and the chopped parsley.

In a large serving bowl, or individual servings, arrange the pasta and top with the breadcrumb gremolata mixture. Top it all with the remaining shaved Parmesan cheese.

Makes 4 generous servings