crab lemon pasta with asparagus

& spicy breadcrumbs (exclusive recipe)

The Seafood Counter Series is still going strong with episode 16 being: crabmeat. I say crabmeat, rather than just crab, because there are so many different ways to use crab. At a grocery store seafood counter, you might find crab legs (usually frozen and pre-cooked), if you’re lucky you might have access to whole crabs, but usually you’ll find little containers of crabmeat.

Jumbo lumb crab meat is one of the easiest proteins to work with, maybe ever. It comes pre-shelled and pre-cooked. All you need to do is incorporate it into whatever you’re cooking. (I won’t judge if you just eat it straight out of the container either).

To stay true to my brand, I added crab to a pasta dish. Its one of the simplest pasta recipes I’ve made, and yet it is so flavorful. With lemon, garlic, fresh asparagus, and spicy breadcrumbs, this is a perfect summer meal.

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Another thing you’ll love about this recipe is that you can add whatever else you want to it, or substitute with plenty of options!

beyond the paywall: below, you’ll find the full recipe with steps and ingredients, including substitutions, recipe notes & tips, and step-by-step photos to make sure you can re-create this recipe flawlessly!

the full recipe:

makes 1-2 servings

watch the video of this recipe!