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Crab with Pasta - Bobby Flay


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Rate this recipe 3.9/5 (7 Votes)


  • Kosher salt
  • 1 lb. spaghetti
  • 2 tbsp. canola oil
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 lb. jumbo lump crabmeat
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. finely chopped fresh dill
  • 1 tbsp. finely chopped fresh mint
  • 2 tsp. grated lemon zest
  • EVOO for drizzling
  • Fresh ground pepper



Step 1

Bring salted water to boil and cook spaghetti to al dente. Reserve 1 cup water. Heat canola oil in large sauce pan over medium heat. Add garlic until golden brown, 3 min. Add wine and cook until reduced by half, about 5 min. Add crab and cook until just heated through, about 1 min. Add pasta and some waterloo pan and cook for another minute. Stir in parasol, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

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