Crab, Peas, Olive Oil, and Spaghetti
  • Salt and pepper
  • A few parsley stems
  • A few lemon slices
  • 1 bay leaf
  • One 2-1/2 to 3 pound Dungeness crab, preferably live
  • A handful of fresh basil leaves
  • 3 green onions
  • 1-1/2 cups shelled peas
  • 5 to 6 Tablespoons virgin olive oil
  • Spaghetti for 3
  1. Heat a large pot of water to boiling. Season it with salt, parsley stems, lemon, and bay leaf. Slip the live crab into the water and boil for 6-7 minutes. Remove from the water and let cool.
  2. Cut the basil leaves into narrow ribbons. Cut the green onions into a julienne. Clean the crab, crack the shells, and remove the meat.
  3. Gently cook the peas in the olive oil for 2-3 minutes. Season with salt and pepper; add the crab meat and basil. Cook the spaghetti and add to the pan, along with the green onions. Toss all together, taste for seasoning, and serve. Serves 3.
Recipe by The Culinary Cellar at