When I met my husband over ten years ago, he rarely ate seafood. I found this surprising because my family ate seafood at the very least twice a week. I was raised on the Oregon coast and my father was always filling our freezer with fresh fish and crab. While most girls I knew were out taking dance lessons and shopping, I spent most of my time covered in dirt and seawater on my dad’s crab boat or rolling in the sand at Horsefall Beach. So when I moved away from home, I really began to miss the abundance of fresh seafood.
It was difficult to find seafood that lived up to my ridiculous seafood expectations. Buying from our local supermarket would just not cut it. I was that crazy lady standing in Central Market asking the fishmonger if I could touch and smell the salmon filets. So when my husband told me he bought a crabbing license to use while scuba diving, I got incredibly excited. You see, scuba diving has never been on my To-Do list. While I love the water, I do not love water closing in all around me. And the thought of relying on a tank to help me breath gives me a bit of anxiety. Luckily my husband has an incredible dive partner. A fellow NW Healthy Mama contributor’s (Andrea!) red bearded man and my hubby venture out into Puget Sound, dive gear in hand, once a month to bring us home dungeness and rock crab. While their past two trips have been somewhat riddled with mishap, they always bring home the goods.
I made this pasta recipe with rock crab from their last trip.
- 1lb of lump crab meat (I prefer dungeness but any crab will do)
- 1lb spaghetti
- 6 garlic cloves, minced
- 1/4c butter
- 1/4c chives, chopped
- Mince garlic and set aside.
- Chop chives and set aside. I keep a few small prep bowls near my cutting board so assembly is easy once the pasta is cooked.
- Cook pasta according to package directions and begin the sauce when the pasta is boiling.
- Add the butter to a medium sized skillet and turn to medium low heat. A white foam will begin to form on top of the butter (I find it difficult to actually see if the butter has browned at this point because of the white foam gathering on top).
- Stir gently for about 6 minutes. The butter has a nutty aroma.
- Once the butter has turned a shade of LIGHT brown, remove from heat and pour into a heat safe bowl.
- Keep the heat on low medium low, cooking at anything higher will burn the butter and garlic.
- Once the pasta is cooked, drain water but DO NOT RINSE THE PASTA! Rinsing the pasta in cold water washes away the starch that helps the sauce adhere to the pasta.
- Return the brown butter sauce, crab, chopped chives and pasta to the saucepan and gently toss. Serve immediately.