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Ingredients
4 tablespoons olive oil
1 hot green pepper like jalapeno, with seeds, chopped
2 large cloves garlic, peeled and smashed
3 leeks, cleaned, trimmed and chopped (about 3 cups)
4 medium-sized blue crabs or other meaty hard crabs
½ bottle dry white wine
¼ teaspoon stem saffron
1 pound of spaghetti, linguine or pasta of choice
Nutritional analysis per serving (4 servings)
98 grams carbs; 16 milligrams cholesterol; 680 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 5 grams fiber; 87 milligrams sodium; 20 grams protein; 7 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
- Step 1
In a large pot or saucepan, heat the olive oil over medium-high heat. Add the green pepper and garlic. Cook for 1 minute, stirring. Add the leeks and the crabs and stir for 2 minutes.
- Step 2
Add the wine. Cover and bring to a boil. Simmer for 8 minutes.
- Step 3
Remove the crabs from the pot and let cool to room temperature. Add saffron to the cooking liquid, stir, and reserve.
- Step 4
Remove the meat and set aside in a warm place. Return any juices from the crabs to the pot.
- Step 5
Cook the pasta in a large pot of salted boiling water. When al dente, drain well. Toss the pasta in the pot in which the crabs were cooked. Stir gently for 1 minute.
- Step 6
Distribute pasta and sauce evenly in bowls. Garnish with crab meat.
Private Notes