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Author Notes: This is the closest I can get to a culinary heirloom. Growing up it was just me and my Dad And this is his signature dish. It pretty much sums up his palate, a Baltimorean with a serious love of Italian food. If you ask him it's just crab, pasta, garlic, wine and olive oil. But every time I tried that it didn't taste as subtle as I recalled. So I've added more butter than my Dad would allow and a touch of cream and few other minor tweaks and it now tastes like what I remember. And I'm glad to have finally figured it out. —Summer of Eggplant
- 1 lb. Lump or Jumbo Lump Crab
- 1 lb. wide pasta such as fettuccine or tagliatelle
- 3/4 cup dry white wine - I use Spanish whites Albarino or Verdejo
- 1/4 cup cream
- 6 tablespoons unsalted butter - divided
- 4 tablespoons olive oil - divided
- 6 tablespoons shallots - chopped
- 6 tablespoons leeks
- 1/2 cup parmesan - grated
- 1/2 lemon
- salt + pepper
- medium pinch crushed red pepper
- 3 tablespoons parsley - chopped
- Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a pan over a medium heat. Add the leeks and shallots and salt and pepper. They do not want to take on color so if they start to char add a little of the wine so they steam a little. When the leeks and shallots begin to become translucent, about 3-5 minutes, add in 1/2 of the wine and reduce.
- Boil heavily salted water for the pasta. Cook the pasta for 10 minutes or as directed on the box for al dente.
- Once the wine has reduced by half add in crab and saute, salt again to taste as needed. Once the crab has been heated, again about 3-5 minutes add in remaining wine, butter and red pepper, cook for another 3 minutes. Add in cream, heat to warm.
- Drain pasta and toss with remaining olive oil. To serve family style layer the pasta, crab sauce, parmesan and parsley in a wide bowl. Squeeze lemon juice on top and lightly toss.
- This recipe was entered in the contest for Your Best Family Recipe, Part 2