Pappardelle with Crab Meat Sauce
I absolutely love jumbo lump crab meat, so adding it to pasta just makes it even better! We typically will open a large can of crab meat to have as an appetizer before dinner with homemade dijon mustard sauce to dip then we use the remaining crab meat to make a pasta!
This dish is so summery and jersey crab meat is always delicious. We made this dish at the beach on a Saturday in June night. The weather was still a little chilly, but we still got to enjoy some sun on the beach. We came home and had the crab meat for appetizer with some vodka grapefruit cocktails. Then we used the leftover crab meat to make this delicious pasta dish. It was quite a night for crab, but I definitely cannot complain since I just love it so much!
a. Ingredients:
1 pound of pappardelle pasta
½ cup of extra virgin olive oil
½ cup of parsley; chopped
2 cloves of garlic; chopped
½ tsp of red pepper flakes
1 pound of jumbo lump crab meat
b. Directions:
In a large skillet pan, heat the olive oil then add the chopped garlic and let it sizzle; once garlic sizzles remove from heat and the add parsley and crab meat
Place the crab meat mixture back on the stove on very low heat and carefully stir together making sure not to break the chunks of crab meat apart while the pasta is cooking
Cook the pasta according to package directions; drain the pasta keeping 1 cup of pasta water
Add the drained pasta to the skillet with the crab meat adding pasta water, salt, pepper, and red pepper flakes as need
