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Zucchini Noodles with Crab
with butter lettuce salad

Active: 40 Total: 40

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. 



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


  1. Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. 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)

  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Can be done 1 day ahead)

  4. Cucumbers / Lettuce - Prep as directed.

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  1. 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.

  2. Heat olive oil (portion for zucchini noodles) and butter in a large skillet or saute pan over medium heat.

  3. When butter melts, add shallots and garlic and saute until fragrant, ~2 minutes.

  4. Sprinkle arrowroot powder over shallots and stir until no dry spots remain. 

  5. Pour stock over aromatics and bring to a simmer. Simmer until sauce thickens slightly, ~1 minute.

  6. 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. 

  7. Remove pan from heat. Taste and season with some salt and pepper, if needed. 

  8. 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).

  9. Toss salad. Enjoy zucchini noodles with salad!



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