Calm down! I’m back. No reason to get crabby.
See what I did there?
It’s been a crazy couple of weeks, and it promises to get even crazier. The big news though is that I am officially in the Broad Street 10-Miler in Philadelphia this May! So with a training plan in place, it’s important to not bookend that with fatty, shitty meals. So starting today, we’re going to work our way through the Bobby Flay Fit program!
Today’s dish is pasta with some crab. And because the only person I eat with regularly (Hi Beth!) likes spicy food as much as I do, there’s a nice little twist in there with a throwback to another spicy dish. Remember the chili oil you made weeks ago? You get to use it again!
Enough yakking. Let’s eat!
Recipe adapted from Bobby Flay Fit
2 tbsp. chili oil
2 jalapeno peppers, finely chopped
2 cloves garlic, minced
1 cup dry white wine
1 lb. crabmeat
1 lb. pasta, cooked
1 cup of warm pasta water or seafood stock
2 tbsp. fresh parsley
1 tbsp. fresh dill
1 tbsp. fresh mint
2 tsp. lemon zest
salt and pepper
Heat the chili oil in a large, high-sided saucepan over medium. Add the chiles and garlic, and cook until soft and the garlic is pale golden brown. Add the wine and reduce, then finish with crab and cook through.
Add the pasta and some of the cooking water or stock to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with chili oil and season with salt and pepper.