Zucchini Noodles with Crab
with butter lettuce salad

Name: Zucchini Noodles with Crab
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 2 cloves Garlic, chopped; 1 Tbsp Chives, chopped; 1 Lemons, zest and wedges; 12 oz Zucchini, spiralized or peeled into ribbons; 1 Tbsp Oil, olive; 2 Tbsp Butter; 1/2 tsp Arrowroot powder; 1 1/4 cup Stock, any type; 6 oz Crab meat, cooked and picked over (look for jumbo lump or lump); 1/2 tsp Red pepper flakes (opt); for serving Black pepper; 2 tsp Chives, chopped; 6 oz Cucumbers, chopped; 6 cups Lettuce, butter or bibb, torn or chopped; 1 tsp Vinegar, apple cider; 1 tsp Mustard, Dijon; 2 1/2 Tbsp Oil, olive

Active: 40 Total: 40

Original GF Paleo Vegetarian

Let the tender, subtly sweet flavor of crab shine in this simple zucchini noodle dish with a light, savory sauce. A crisp green salad is a perfect complement to serve on the side.

Ingredients

Metric

Servings:

Zucchini Noodles with Crab:

Shallots - 2 cloves , diced
Garlic - 2 cloves , chopped
Chives - 1 Tbsp , chopped
Lemons - 1 , zest and wedges
Zucchini - 12 oz , spiralized or peeled into ribbons
Oil, olive - 1 Tbsp
Butter - 2 Tbsp
Arrowroot powder - 1/2 tsp
Stock, any type - 1 1/4 cup
Crab meat, cooked and picked over - 6 oz (look for jumbo lump or lump)
Red pepper flakes (opt) - 1/2 tsp
Black pepper - for serving

Butter Lettuce Salad:

Chives - 2 tsp , chopped
Cucumbers - 6 oz , chopped
Lettuce, butter or bibb - 6 cups , torn or chopped
Vinegar, apple cider - 1 tsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 1/2 Tbsp

Prep

Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Chives (for zucchini noodles and salad) / Lemons - Chop chives. Zest lemons and then slice into wedges. Store chives, lemon zest, and lemon wedges separately. (Can be done 1 day ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Can be done 1 day ahead)
Cucumbers / Lettuce - Prep as directed.

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Make

In a large salad bowl, whisk together vinegar and mustard. Add olive oil (portion for salad) while whisking. Pile cucumbers, lettuce, and chives (portion for salad) on top of dressing. Wait to toss until just before serving.
Heat olive oil (portion for zucchini noodles) and butter in a large skillet or saute pan over medium heat.
When butter melts, add shallots and garlic and saute until fragrant, ~2 minutes.
Sprinkle arrowroot powder over shallots and stir until no dry spots remain.
Pour stock over aromatics and bring to a simmer. Simmer until sauce thickens slightly, ~1 minute.
Add zucchini noodles, crab, and lemon zest to sauce. Cook everything together until zucchini noodles are tender but not soggy, 1 to 2 minutes more.
Remove pan from heat. Taste and season with some salt and pepper, if needed.
Transfer zucchini noodles to a serving platter and top with chives, red pepper flakes (if using), and some fresh black pepper. Serve lemon slices on the side (for squeezing over the top).
Toss salad. Enjoy zucchini noodles with salad!

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