Zucchini Noodles with Crab
with butter lettuce salad
- 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
- 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
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.
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.
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!
Crab is so expensive now that every supermarket we went to has stopped carrying it. So we subbed shrimp in - and it was delicious! We just seasoned it with salt and pepper and sauteed it in olive oil before cooking the aromatics in the same pan. Love how light the sauce was - this shines with the red pepper flakes and lemon on top. The pasta water helped with thickening the watery sauce, I think. The only con was that the pasta serving was smaller than we’d like - and the salad was pretty forgettable. Garlic bread would be a great side to help flesh out the portion size.0 Helpful
Nothing fancy but quick and easy.0 Helpful
This was alright. Crab really didn’t come through0 Helpful
Delicious, easy0 Helpful
We wanted to give this a 3.5. My husband I both felt this was missing something. Pulled crab was very expensive where we live, so we used what the recipe called for, but it prob could have used more. I upped the garlic and shallots and added mushrooms And zucchini to bulk up the dish and add veggies (we skipped the salad). I doubled the wine and creme fraiche. I feel like maybe a richer white wine/vermouth/marsala could have helped deepen the sauce flavor, or we thought shrimp along with the crab? Or garlic bread? Parmesean as others have suggested? We weren’t exactly sure what it needed. This all being said, it was very yummy!! It’s hard when the Cooks Smart standard is so high!0 Helpful
I used stock instead of wine and yogurt instead of creme fraiche. This combination lead to a curdled disgusting water sauce. do not recommend0 Helpful