Warm Dungeness Crab Scampi over Sautéed Lacinato Kale
Warm, fresh crab in a quick white-wine pan sauce, spooned over buttery ribbons of sautéed lacinato kale (no heavy cream, no chowder vibes).
Back to full listIngredients
- Whole Cooked Dungeness Crab 1 lb whole (pick ~6–8 oz meat) $15.99 (1 lb)
- Organic Lacinato Kale 1 bunch, ribs removed, thinly sliced $2.79
- Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced $1.99
- Organic Ginger Root (optional) 1 tsp finely grated (optional) $3.99/lb
Instructions
- Pick crab meat from the whole cooked crab (aim for 6–8 oz). Keep chilled; check for shells.
- Sauté kale: heat 1 tbsp olive oil in a large skillet over medium-high. Add kale and a pinch of salt; splash in 2 tbsp water and cook 3–4 minutes until tender. Move kale to a plate.
- Make pan sauce: lower heat to medium. Add 1 tbsp butter + 1 tbsp olive oil. Add sliced garlic (and optional ginger) and cook 30–45 seconds until fragrant.
- Deglaze: add 1/3 cup dry white wine (or broth). Simmer 1–2 minutes to reduce slightly.
- Warm crab: add crab meat and a squeeze of lemon; toss just until warmed (30–60 seconds). Do not boil—keep it “fresh-ish.”
- Finish: swirl in 1 tbsp butter, add black pepper, and taste for salt.
- Serve: pile kale onto two plates and spoon crab + pan sauce over the top. Great with crusty bread or roasted potatoes if desired.
Health notes: Healthiness: Moderate+ (lean protein; lots of greens; light sauce).
Drink pairing: Muscadet (sur lie) or a dry WA Riesling—high acid, light body, perfect with crab + lemon.