Ingredients
- 4 tablespoons olive oil
- 1 hot green pepper like jalapeno, with seeds, chopped
- 2 large cloves garlic, peeled and smashed
- 3 leeks, cleaned, trimmed and chopped (about 3 cups)
- 4 medium-sized blue crabs or other meaty hard crabs
- ½ bottle dry white wine
- ¼ teaspoon stem saffron
- 1 pound of spaghetti, linguine or pasta of choice
- Nutritional Information
Nutritional analysis per serving (4 servings)
784 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 97 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 41 grams protein; 109 milligrams cholesterol; 438 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a large pot or saucepan, heat the olive oil over medium-high heat. Add the green pepper and garlic. Cook for 1 minute, stirring. Add the leeks and the crabs and stir for 2 minutes.
- Add the wine. Cover and bring to a boil. Simmer for 8 minutes.
- Remove the crabs from the pot and let cool to room temperature. Add saffron to the cooking liquid, stir, and reserve.
- Remove the meat and set aside in a warm place. Return any juices from the crabs to the pot.
- Cook the pasta in a large pot of salted boiling water. When al dente, drain well. Toss the pasta in the pot in which the crabs were cooked. Stir gently for 1 minute.
- Distribute pasta and sauce evenly in bowls. Garnish with crab meat.
40 minutes
Dining and Cooking