Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1 lb (meat picked; see notes) $11.99/lb (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $5/16 oz (reg) or $4.49/8 oz (reg)
• Organic Garlic 3 cloves, minced $6.99/lb (reg)
• Organic Jumbo White Onion (optional) 1/4 onion, very thinly sliced $2.79 each (reg)
• Olive oil 2 Tbsp
• Butter 2 Tbsp
• Dry spaghetti or linguine 6 oz (about 2/3 of a standard 1-lb box)
• Lemon 1 (zest + 2–3 Tbsp juice)
• Red pepper flakes Pinch (optional)
• Salt & black pepper To taste
• Parsley (optional) 2 Tbsp chopped

Instructions

1. Prep: Bring a large pot of salted water to a boil. Slice mushrooms, mince garlic, zest/juice lemon. If using whole crab, crack, pick meat, and keep it in a bowl (aim for ~6–8 oz meat from a 1-lb crab; supplement with pantry protein if you come up short).
2. Cook pasta: Boil spaghetti/linguine until al dente. Reserve 1 cup pasta water, then drain.
3. Sauté mushrooms: While pasta cooks, heat olive oil + 1 Tbsp butter in a large skillet over medium-high. Add mushrooms (and optional onion). Cook until mushrooms release moisture and brown, 7–9 minutes. Season with salt and pepper.
4. Build sauce: Lower heat to medium. Add garlic and a pinch of red pepper flakes; stir 30 seconds. Add lemon zest, then 1/2 cup reserved pasta water and the remaining 1 Tbsp butter. Simmer 1–2 minutes until lightly silky.
5. Warm crab + toss: Add crab meat and gently warm 1 minute (don’t overcook). Add drained pasta and toss, adding more pasta water as needed to coat. Finish with lemon juice to taste, black pepper, and parsley if using.
6. Serve: Twirl into bowls and spoon any extra crab-mushroom sauce over the top.