Careme

Ingredients

• Whole Cooked Dungeness Crab ~1 lb whole crab, picked meat (~6–8 oz meat) or ask for picked meat if available $6.99/lb sale (was $15.99)
• Organic Kale 6–8 oz, stems removed, thinly sliced $2.79 (16 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced or minced $1.99 (3 ct)
• Olive oil 3 tbsp, divided
• Butter (optional but delicious) 1 tbsp
• Lemon 1 (zest + 2 tbsp juice)
• Dry pasta (spaghetti/linguine) 6 oz (about 2/3 of a standard 1-lb box)
• Crushed red pepper flakes pinch to 1/4 tsp
• Salt & black pepper to taste
• Pasta water 1/2 cup reserved

Instructions

1. Prep: Bring a pot of salted water to a boil. Destem and slice kale. Mince/slice garlic. Zest and juice lemon. Pick crab meat (discard shell/cartilage).
2. Cook pasta: Boil pasta until al dente. Reserve 1/2 cup pasta water, then drain.
3. Sauté kale (stove): In the pasta pot or a large skillet, heat 1 tbsp olive oil over medium-high. Add kale with a pinch of salt and a splash of water. Cook 4–6 minutes until tender and bright; remove to a bowl.
4. Build the sauce: In the same pot/skillet, lower heat to medium. Add 2 tbsp olive oil (and butter if using). Add garlic and red pepper flakes; cook 30–60 seconds until fragrant (don’t brown).
5. Toss: Add drained pasta, lemon zest, lemon juice, and a splash of reserved pasta water. Toss until glossy.
6. Add crab + kale: Fold in crab meat and the sautéed kale. Warm 1–2 minutes gently (keep crab sweet—don’t overcook). Add more pasta water if needed. Season with salt/pepper to taste.
7. Serve: Finish with an extra squeeze of lemon and a drizzle of olive oil if you like.