For those of you who didn’t know, my husband is a trained executive chef and so we jumped at the opportunity to get live snow crab sent to the house so he could create a gourmet meal. Here is the finished product – looks delicious, huh?
The crab arrived very much alive shipped overnight to our house. we might have gotten hurt! He put them in the sink which made me laugh and the dogs were jumping as high as they could to try to get at the poor crabs. Their claws were banded shut or else we might have gotten snapped!
Thank goodness for Jamie, I would have had to do a of research but he knew just what to do and he decided to cook the crabs right away. He put them in a pot of salted boiled water amd they turned this lovely red color.
He simmered them for 12-15 minutes and took them out and shocked them in ice water to get them cool. Then he sat and picked the crabs, I was surprised at the amount of meat he got from the 2 crabs, it was more than enough for us for dinner!
Then he started cooking – like any chef he didn’t have a recipe, he had gotten some ingredients at the store and within a few minutes the recipe took shape! I’ll post the whole recipe below. He used some of the delicious Goldwater Sauvignon Blanc we got in the dish – yum!
Here is the recipe for Jaime’s special crab pasta:
Meat from 2 live snow crabs
2/3 cup Goldwater Sauvignon Blanc
3 tbsp. Extra Virgin Olive Oil
2 tbsp. minced garlic
2 tbsp. butter
1 medium tomato, diced
8 oz. sliced white mushrooms
1 orange peper, julienned
6 oz. blanched pencil asparagus
2 tbsp. fresh basil chiffonade
2 tsbp. fresh Italian parsley, chopped
salt, to taste
fresh ground white pepper, to taste
8 oz. dry whole wheat angel hair pasta, cooked to desired doneness and lightly tossed in olive oil
In large skillet on medium-high heat sweat garlic in olive oil. Add mushrooms, cook until tender. Add orange pepper and tomatoes and cook for 2 minutes. Add white wine and simmer for 2 minutes. Add salt and white pepper to taste. Lower heat, add butter, half of the fresh basil and parsley, crab, and blanched asparagus. Warm through. Serve over angel hair and garnish with remaining fresh herbs.
As you can see the dish came out great – this was a really yummy dinner!
The Goldwater wine was delicious – super crisp and fruity and paired perfectly with the sweetness of the snow crab. Jamie used a little in the dish and we definitely drank the rest!
About the companies: “Aqua Best Seafood ships gourmet fish, lobster, shellfish, and unique caviar products around the globe. Best known for their work with Dorothy Hamilton and the French Culinary Institute, they’ve spearheaded the charge to educate both consumers and chefs about Fourchu Lobster, and the differences between fresh and traditional frozen seafood products. For more information, or to order, go to Aquabestnyc.com.
Based in Harrison, NY, Pasternak Wine Imports distributes nationally with a wide variety of both price range and selection. With products like Baron de Rothschild’s Chilean Los Vascos Sauvignon Blanc, Chateâu La Nerth Châteauneuf-du-Pape Rouge, and Le Jaja de Jau Syrah Rosé, their portfolio is diverse, and can please nearly every wine lover’s palate. For more information, go to Pasternakwine.com.
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