Linguine with Crab Meat

Recipe from All’onda

Adapted by Florence Fabricant

Updated May 11, 2016

  • Melina Hammer for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(421)
Comments
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At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle’s version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it’s sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You’ll have plenty left over, enough to test your cocktail-making chops before dinner. —Florence Fabricant

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Ingredients

Yield:4 servings

  • 1 jalapeño, cored, seeded, very finely minced

  • Zest of 1 lemon

  • 1 tablespoon yuzu juice (sold in Japanese markets) or lemon juice

  • 4 tablespoons extra virgin olive oil

  • 1 medium onion, sliced

  • 4 ounces button mushrooms, sliced

  • ½ cup chopped peeled and seeded tomato, fresh or canned

  • Salt

  • Japanese togarashi pepper or cayenne, to taste

  • 2 cloves garlic, thinly sliced

  • 1 cup dry white wine

  • 1 cup seafood stock

  • ½ pound crab meat, preferably peekytoe

  • 12 ounces fresh linguine

  • 3 tablespoons unsalted butter

  • 1 tablespoon chopped tarragon leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

63 grams carbs; 142 milligrams cholesterol; 623 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 27 grams fat; 6 grams fiber; 933 milligrams sodium; 25 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.

  2. Step 2

    Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.

  3. Step 3

    Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

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Ratings

4 out of 5
421 user ratings
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Comments

Steve Abbott

Used lemon juice instead of yuzu, and 3 pinches of cayenne instead of togarashi, also 1- 8 oz can fire roasted tomatoes and 1/2 cup vegetable broth because of "what was there". Also didn't chop tomato mixture because I like chunks in my pasta. Nevertheless, this was very forgiving recipe, good and easy to prepare with lots of left overs for next day. Will make again.

Stephen

I got yuzu juice online (interesting, but not sure if it's really better than freshly squeezed lemon juice) and had togarashi pepper left over from chicken wing recipes. But unless you live in Maine or own a fancy New York restaurant, I think you can forget about "peekytoe" crab. You could order that online, too, but unless you are confident about the seller, you could easily be caught in a bait-and-switch transaction. I found that lump blue crab worked just fine.

Fran Eckert

I had to use lemon juice and cayenne, and for the seafood stock I combined equal amounts of vegetable stock and clam broth and reduced it to the amount of seafood stock called for. Next time I will puree the veggies finer and cook it all down to a "saucier" consistency before adding the crab. Not bad for the first try, definitely a keeper!!

Mary

I made the mistake of making this on a weeknight, and as a novice cook, I found it a little more lengthy than the estimated 30 min. The recipe turned out fine, but I was hoping for more nuanced flavors given the ingredient mix. The crab was very muted compared to the sauce. Won’t probably make again, but I’m glad I tried.

lyn

I was disappointed as the flavour of the crab was overpowered .Perhaps a stronger flavour of seafood would be better, I think next time I’ll try some anchovies, or even canned sardines. The vegetable base was good and I enjoyed making it, definitely a recipe worth keeping.

Peter

This is magnificent. I made it with a lot of substitutions because I didn’t want to go to the store and was trying to clear out a tub of crab from Costco. My subs were 1/2 tsp for the jalapeño, chicken bouillon for seafood stock, lemon juice for yuzu, Dungeness for Peekytoe, and dry tarragon for fresh. So so so good! A

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Credits

Adapted from All’onda

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