Ingredients: |
Ingredients: 2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked (see notes)
1 pound boned, skinned, firm white-fleshed fish such as halibut
3/4 cup (3/8 lb.) butter
1/4 cup olive oil
1/4 cup minced garlic
1 cup dry sherry or dry white wine
1/3 cup lemon juice
1/2 cup chopped parsley
Salt and pepper
8 ounces dried angel hair pasta
Lemon wedges
1 baguette (about 8 oz.), sliced
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Directions: |
Directions:1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil.
2. Rinse crabs and fish and pat dry; cut fish into 1- to 1 1/2-inch pieces.
3. Add butter and olive oil to a 12-inch frying pan (with sides at least 2 1/2 in. tall) or 14-inch wok over medium-high heat; when butter is melted, add garlic and stir just until fragrant, 1 to 2 minutes. Add fish and turn pieces occasionally until beginning to brown, 2 to 3 minutes.
4. Pour in sherry and lemon juice; gently add crabs. Sprinkle with parsley. Cover and simmer until crabs are hot and fish is opaque but still moist-looking in the center (cut to test), 5 to 6 minutes. Add salt and pepper to taste.
5. Meanwhile, add angel hair pasta to boiling water; cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain pasta well and spread in the bottom of a wide serving bowl.
6. Pour crab mixture over pasta and garnish with lemon wedges. Serve with baguette slices to sop up the sauce.
Nutritional Information
CALORIES 751(44% from fat); FAT 37g (sat 16g); CHOLESTEROL 160mg; CARBOHYDRATE 53g; SODIUM 723mg; PROTEIN 39g; FIBER 2.3g
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