Spaghetti with Crabmeat

By James Beard Award Winning Chef, Michelle Bernstein


1 pound spaghetti, cooked according to package instructions for al dente pasta
8 ounces Blue Star Foods super lump crabmeat; drained well, patted dry & picked over for shells
3 tablespoons olive oil2 shallots, minced
2 garlic cloves, minced½ teaspoon red crushed chili flakes
2 ounces dry white wine8 ounces fish or clam broth
2 tablespoons thinly sliced chives1 tablespoon fresh basil, chopped
2 tablespoons fresh Italian parsley, chopped fine½ teaspoon lemon zest
2 tablespoons crème fraiche
2 tablespoon butter Sea salt and black pepper to taste


Heat olive oil in a large skillet over medium heat.  Add the shallots and garlic, stirring and cook until soft. Add the chili flakes, wine and reduce by half. Add the fish or clam broth and reduce by half. Add all the other ingredients, season with sea salt and toss in the pasta. Serve immediately.

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