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With summer time I like lighter dishes, but I love me some pasta dishes so this has the best of both worlds. The lemon really brightens up the dish and I have to say the gremolata gave it a nice texture bonus. This recipe was a winner in our books. The only change I would make is a little more spice, but we like our dishes a little kicked up.

Crab Spaghetti with Lemon Gremolata

(Adapted from Foodie Crush)


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For crab spaghetti

1 pound spaghetti

6 tablespoons unsalted butter

3 tablespoons olive oil

2 cloves garlic, minced

3/4 cup white wine, Chardonnay

1 lemon, juiced

½ teaspoon red pepper flakes

1 pound jumbo lump crab meat

1 cup grated Parmesan cheese

kosher salt


Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water.


In large pan over medium high heat melt butter in olive oil.


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Add garlic and cook for 30 seconds, stirring constantly, until fragrant.


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Add white wine, lemon juice and red pepper flakes. Bring to boil and reduce to simmer and cook for 8 minutes.


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Add lump crab meat and hot spaghetti and stir to mix well. Add 1/2 cup of Parmesan and kosher salt; toss. Add 1/4 cup of reserved cooking liquid at a time if the pasta needs more liquid.


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Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.

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For lemon and garlic gremolata

2 tablespoons unsalted butter

2 cups fresh sourdough bread crumbs

½ teaspoon kosher salt

1 clove garlic, minced

2 tablespoons parsley, chopped

2 tablespoons lemon zest, from 1 medium lemon

In medium fry pan, melt butter over medium high heat.


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Add bread crumbs and kosher salt. Stir to combine in butter.


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Toast bread crumbs for about 3-5 minutes, stirring occasionally. Be careful so crumbs don’t burn.


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Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.

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