Librarian & Artist

Pasta with crab, lemon, and fried capers

Pasta with Crab, Lemon, & Fried Capers

IMG_5828Just made this pasta tonight to use up some of the giant bag of snow crab legs that Harris Teeter puts on super sale now and again. This is a recipe found on Pinterest originally, and it was definitely a winner! It’s pretty simple. The original recipe has you frying lemons, which I found to be a bit fiddly, to burn easily, and to be too chewy, so I have left them out of my version below. I also decreased the amount of oil called for. Find the original recipe here.


  • 1 pound spaghetti
  • About ½ pound (8 ounces) lump crab meat (or the meat from a couple of snow crab clusters)
  • 6 cloves garlic, sliced thin
  • Dried chili flakes, to taste
  • ½ cup white wine
  • 1 lemon, zested and juiced.
  • About 2 tablespoons capers, drained and mashed a little
  • salt and pepper, to taste
  • 2 tbsp fruity olive oil for the sauce plus more for frying the lemons and capers.
  • 2 tablespoons chopped fresh Italian parsley
  1. Sauté capers for just a minute in a little olive oil until fragrant; set aside on a plate with a paper towel.
  2. Start spaghetti boiling.
  3. Heat olive oil over medium heat in large skillet; sauté garlic and chili flakes for a minute, then add wine, lemon juice and zest and bring to a boil; add parsley and crab and reduce heat to low until pasta is done.
  4. Add pasta to skillet and toss; serve topped with capers.

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This entry was posted on February 6, 2013 by in Pinteresting, Recipes.
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