Careme

Ingredients

• Whole Cooked Dungeness Crab 1 lb (cracked; pick ~6–8 oz meat for 2 servings) $15.99 (1 lb)
• Organic Lacinato Kale 1 bunch (about 6–8 oz), ribs removed, thinly sliced $2.79
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thinly sliced $1.99
• Organic Long English Cucumber (optional for a quick fresh side) 1/2 cucumber, thinly sliced $2.49
• Simple Truth Organic® Roma Tomatoes 1–2 tomatoes, diced (optional) $2.99 (16 oz)

Instructions

1. Prep the crab: crack the 1 lb whole cooked Dungeness crab, pick out about 6–8 oz crab meat for 2 servings, and keep it chilled. Check carefully for shell bits.
2. Prep the greens: de-stem 1 bunch Lacinato kale and thinly slice the leaves (about 3–4 packed cups).
3. Start pasta water: bring a large pot of salted water to a boil for 6–8 oz linguine (or spaghetti).
4. Build the flavor base: heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and cook 30–60 seconds until fragrant (don’t brown).
5. Wilt the kale: add the sliced kale plus a pinch of salt and 2–3 tbsp water. Toss and cook 2–3 minutes until just tender and glossy.
6. Cook the pasta: add 6–8 oz linguine to boiling water and cook until al dente. Reserve 1/2 cup pasta water, then drain.
7. Finish the sauce: add the drained pasta to the skillet. Add 2 tbsp butter (or more olive oil), zest of 1 lemon, and 2–4 tbsp lemon juice. Toss, adding reserved pasta water a splash at a time until silky.
8. Warm the crab gently: fold in the picked crab meat and toss 30–60 seconds—just to warm through so it stays sweet and tender. Taste and adjust salt and pepper.
9. Optional quick side: toss 1/2 sliced English cucumber (and diced tomato if using) with 1 tsp olive oil, 1 tsp lemon juice, salt, and pepper.
10. Serve: plate the pasta, top with extra lemon zest and black pepper.