Capt'n Bobino's Fisherman-style Crab

Name: Capt'n Bobino's Fisherman-style Crab
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams dried angel hair pasta; 227 grams baguette (about , sliced; 170 grams 3/4 cup butter; 2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked (see notes); 59 milliliters minced garlic; 79 milliliters lemon juice; 6 servings Lemon wedges; 59 milliliters olive oil; 118 milliliters chopped parsley; 6 servings Salt and pepper; 237 milliliters dry sherry or dry white wine; 454 grams boned, skinned, firm white-fleshed fish such as halibut

Capt'n Bobino's Fisherman-style Crab is a pescatarian main course. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 620 calories, 19g of protein, and 35g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of butter, parsley, dungeness crabs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. Phil's Oyster Stew, Asian-Style Crab Cakes, and Cioppino-Style Roasted Crab.

Instructions

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil.

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Water

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Frying Pan

Rinse crabs and fish and pat dry; cut fish into 1- to 1 1/2-inch pieces.

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Fish

Add butter and olive oil to a 12-inch frying pan (with sides at least 2 1/2 in. tall) or 14-inch wok over medium-high heat; when butter is melted, add garlic and stir just until fragrant, 1 to 2 minutes.

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Olive Oil

Butter

Garlic

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Frying Pan

Wok

Add fish and turn pieces occasionally until beginning to brown, 2 to 3 minutes.

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Fish

Pour in sherry and lemon juice; gently add crabs.

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Lemon Juice

Sherry

Sprinkle with parsley. Cover and simmer until crabs are hot and fish is opaque but still moist-looking in the center (cut to test), 5 to 6 minutes.

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Parsley

Fish

Add salt and pepper to taste.

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Salt And Pepper

Meanwhile, add angel hair pasta to boiling water; cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes.

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Angel Hair Pasta

Water

Drain pasta well and spread in the bottom of a wide serving bowl.

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Spread

Pasta

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Bowl

Pour crab mixture over pasta and garnish with lemon wedges.

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Lemon Wedge

Pasta

Crab

Serve with baguette slices to sop up the sauce.

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Baguette

Sauce

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Frying Pan

Wok

Bowl

Ingredients

Servings:

227grams

dried angel hair pasta 227grams

baguette (about , sliced 170grams

3/4 cup butter 2

cooked Dungeness crabs (about 2 lb. each), cleaned and cracked (see notes)59milliliters

minced garlic 79milliliters

lemon juice 6servings

Lemon wedges 59milliliters

olive oil 118milliliters

chopped parsley 6servings

Salt and pepper 237milliliters

dry sherry or dry white wine 454grams

boned, skinned, firm white-fleshed fish such as halibut

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.