Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1–1 1/4 lb whole cooked crab (or pick meat from 1 lb) $9.99 sale ($16.99 reg), 1 lb
• Organic Lacinato Kale 1 bunch, stems removed, thinly sliced $2.79 (1 ct)
• Organic Garlic Bulbs 3 cloves, thinly sliced $1.99 (3 ct)
• Organic Long English Cucumber 1/2 cucumber, diced (optional quick side) $2.49 each
• Simple Truth Organic® Baby Dill 1–2 tbsp chopped (optional but great) $2.49 (0.5 oz)
• Pantry: olive oil 3 tbsp
• Pantry: butter 1 tbsp (optional, for richness)
• Pantry: lemon 1 (zest + 2 tbsp juice)
• Pantry: chili flakes 1/4 tsp, or to taste
• Pantry: salt to taste
• Pantry: black pepper to taste
• Optional starch: crusty bread or cooked pasta Bread for dipping OR 4 oz dry pasta (spaghetti/linguine)

Instructions

1. Prep the crab: If using whole cooked Dungeness crab (1–1 1/4 lb), crack and pick the meat. Aim for about 6–8 oz meat total for 2 people. Keep chilled while you cook.
2. Prep the kale: Strip leaves from 1 bunch lacinato kale and thinly slice. Thinly slice 3 garlic cloves. Zest 1 lemon and squeeze 2 tbsp juice.
3. Optional starch (choose one): If making pasta, boil 4 oz dry spaghetti/linguine in salted water and reserve 1/4 cup pasta water. If using bread, warm it in the oven while you cook (350°F for 5–7 minutes).
4. Sauté the kale (stovetop): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced kale with a pinch of salt and 2 tbsp water; cook 4–6 minutes, tossing, until tender and glossy. Season with black pepper. Transfer kale to plates.
5. Make the crab garlic-lemon oil (stovetop): In the same skillet, lower heat to medium. Add 2 tbsp olive oil (and 1 tbsp butter if using). Add sliced garlic and 1/4 tsp chili flakes; cook 60–90 seconds until fragrant (don’t brown the garlic).
6. Warm the crab gently: Add picked crab meat, lemon zest, and 2 tbsp lemon juice. Toss just 30–60 seconds to warm through. Taste and add salt carefully (crab can be salty). Stir in 1–2 tbsp chopped dill (optional).
7. Serve: Spoon the hot crab mixture over the kale. If using pasta, toss pasta in the pan with a splash of reserved pasta water, then top with crab (or mix it all together). Serve with warm bread for dipping in the garlicky lemon oil.