Stovetop Lemon–Leek Dungeness Crab Pasta with Wilted Spinach (PNW-Style)
A true Pacific Northwest weeknight flex: sweet, briny Dungeness crab tossed with lemony pasta, silky leeks, and a little spinach for freshness. It eats like a special-occasion dinner, but it’s done in about 30 minutes.
Back to full listIngredients
- Wild-Caught Whole Fresh Dungeness Crab (or whole cooked Dungeness crab) 1 lb (meat picked; you’ll get ~6–8 oz meat from 1 lb whole crab) $8.99 sale (1 lb)
- Organic Leeks 1 medium leek (about 8 oz), thinly sliced (white + light green only) $3.99/lb
- Organic Spinach 3 cups packed (about 3 oz) $2.79 (1 ct)
- Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
- Organic Jumbo Yellow Onion (optional) 2–3 Tbsp finely chopped (optional, if leek is small) $1.49/lb
- Spaghetti or linguine (pantry) 6 oz dry
- Lemon (pantry) 1 (zest + 2 Tbsp juice)
- Olive oil (pantry) 2 Tbsp
- Butter (pantry) 1–2 Tbsp
- Dry white wine or chicken broth (pantry) 1/3 cup
- Red pepper flakes (pantry) Pinch
- Salt + black pepper (pantry) To taste
- Parmesan (optional) 2 Tbsp finely grated (optional; go light so it doesn’t mask crab)
Instructions
- Prep the crab: if using whole crab, pick out about 6–8 oz crab meat; keep it in big chunks. Thinly slice 1 medium leek (white/light green only), mince 2 garlic cloves, and zest/juice 1 lemon.
- Boil the pasta: bring a pot of salted water to a boil and cook 6 oz spaghetti/linguine until al dente. Reserve 1/2 cup pasta water, then drain.
- Build the sauce on the stove: in a large skillet over medium heat, warm 2 Tbsp olive oil and melt 1 Tbsp butter. Add the sliced leek (and 2–3 Tbsp chopped onion if using) plus a pinch of salt; cook 5–7 minutes until very soft but not browned. Stir in the minced garlic and a pinch of red pepper flakes for 30 seconds.
- Deglaze: add 1/3 cup dry white wine (or broth). Simmer 1–2 minutes to reduce slightly.
- Add greens: stir in 3 cups packed spinach and cook 1 minute just until wilted.
- Toss: add the drained pasta to the skillet with 2 Tbsp lemon juice and lemon zest. Splash in a little reserved pasta water (start with 2–3 Tbsp) and toss until glossy.
- Finish with crab: gently fold in the crab meat just to warm through (about 30–60 seconds). Taste and adjust salt and black pepper. Add up to 1 more Tbsp butter if you want it richer.
- Serve: plate immediately. Optional: finish with 2 Tbsp finely grated Parmesan (lightly) and an extra squeeze of lemon.
Health notes: ~780 calories per serving (estimate). Protein-forward and rich (crab + pasta + olive oil/butter). Add extra spinach or serve with a simple side salad to boost fiber and micronutrients; keep butter modest for a lighter version.
Drink pairing: Wine: Look for a crisp, saline white with bright citrus. Great styles: Muscadet Sèvre-et-Maine (sur lie), Chablis, or an unoaked Pinot Gris. WA pick: Chateau Ste. Michelle “Dry Riesling” (bright, zippy, crab-friendly) or a WA Pinot Gris from King Estate is OR; for WA, look for Maryhill Pinot Gris if available. Non-alc: Sparkling water with lemon and a pinch of sea salt.