Indulge in a luxurious pasta dish that brings the fresh flavors of the sea to your holiday table. This Stone Crab Claw Pasta with Lemon Cream Sauce is light, creamy, and zesty—a perfect centerpiece for Christmas Eve or any festive gathering. With the rich flavor of stone crab and the tang of lemon, this recipe is sure to impress your guests.
Ingredients (Serves 4)
- 12-16 oz linguine or fettuccine
- 1 lb stone crab claws, cracked, meat removed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tbsp)
- 1/4 tsp red pepper flakes (optional, for a kick)
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- Fresh dill or parsley, chopped, for garnish
- Extra lemon wedges, for serving
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Prepare the Lemon Cream Sauce
- In a large skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 1 minute. Be careful not to brown it.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Cook for 2-3 minutes, stirring frequently, until the sauce is smooth and slightly thickened. If you like a hint of spice, add the red pepper flakes.
- Season the sauce with salt and black pepper to taste.
- Add the Stone Crab
- Gently fold in the stone crab meat and let it warm through in the sauce for 2-3 minutes. Avoid overcooking, as the crab is already fully cooked and only needs to be heated.
- Combine with Pasta
- Add the drained pasta to the skillet and toss to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
- Stir in the butter to enhance the richness of the dish.
- Garnish and Serve
- Transfer the pasta to a serving platter or individual bowls. Garnish with fresh dill or parsley and serve with lemon wedges on the side for extra brightness.
Tips for Success
- Fresh Stone Crab Meat: If using pre-cooked stone crab claws, ensure the meat is fresh and has a sweet aroma. If you can get live stone crabs, even better!
- Pasta Options: Swap linguine for fettuccine or even angel hair pasta for a lighter feel.
- Make it Extra Fancy: Add a sprinkle of finely grated lemon zest and a touch of Parmesan on top just before serving for an elegant touch.
This Stone Crab Claw Pasta with Lemon Cream Sauce combines the elegance of seafood with the comforting familiarity of pasta. It’s a dish that elevates any holiday celebration, leaving your guests full and impressed. Bon appétit!