Careme

Ingredients

• Whole Cooked Dungeness Crab ~1–1.25 lb whole (or enough picked meat for 2) $15.99/lb
• Organic Spaghetti Squash 1 medium (about 2–2.5 lb) $1.99/lb
• Organic Lacinato Kale (or Organic Kale) 1 bunch, stems removed, sliced $2.79
• Simple Truth Organic® Garlic Bulbs 4 cloves, thinly sliced, divided $1.99 (3 ct)
• Lemon 1 (zest + juice)
• Olive oil 2 tbsp
• Butter 2–3 tbsp
• Crushed red pepper (optional) pinch
• Dry white wine or broth (optional) 2 tbsp
• Kosher salt & black pepper to taste

Instructions

1. Oven prep: heat oven to 425°F. Carefully halve 1 medium spaghetti squash lengthwise and scoop out seeds. Rub cut sides with 1 tbsp olive oil and a pinch of salt/pepper. Place cut-side down on a sheet pan and roast 30–40 minutes until tender (a knife slides in easily).
2. Prep crab: while squash roasts, crack ~1–1.25 lb cooked Dungeness crab and pick the meat into a bowl. Check for shell bits. (If you bought pre-picked meat, use ~8–10 oz.)
3. Sauté the kale (stove): heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cloves sliced garlic and cook 30 seconds. Add 1 bunch sliced kale with a pinch of salt and 2 tbsp water. Cover 2 minutes to steam, then uncover and cook 3–5 minutes until tender and glossy. Season with pepper; keep warm.
4. Make lemon-garlic crab butter (stove): in a clean skillet over low-medium heat, melt 2–3 tbsp butter. Add remaining 2 cloves sliced garlic and a pinch of crushed red pepper (optional); cook 30–45 seconds. Add zest of 1 lemon, then add crab meat and 2 tbsp white wine/broth (optional). Warm gently 2–3 minutes—don’t boil. Finish with juice of 1 lemon and black pepper; taste for salt.
5. Shred squash and assemble: flip the roasted spaghetti squash and use a fork to rake into strands. Toss strands with a small pinch of salt and a drizzle of olive oil if needed. Divide squash between two bowls, spoon lemon-garlic crab over top, and serve with the sautéed kale on the side.