CRAB PASTA

INGREDIENTS

• 1 pack (8 oz) LUXPACK™ Snow Crab (Claw Arm) Leg Meat — thawed*

• 8 oz spaghetti or linguine

• 3 Tbsp olive oil

• 2 cloves garlic, thinly sliced

• ½ tsp red chili flakes

• 1 Tbsp lemon juice

• 2 Tbsp chopped parsley

• Salt to taste

INSTRUCTIONS

Line a large plate or tray with paper towels. Remove the frozen snow crab leg meat from the packaging. Place the crab meat on top of the paper towels, spacing the pieces evenly. Refrigerate for 6–8 hours (or until fully thawed). Never thaw crab meat at room temperature.

Cook pasta until al dente and reserve ¼ cup of pasta water. In a skillet, heat olive oil over medium heat. Add garlic and chili flakes, cooking until fragrant but not browned. Add thawed LUXPACK™ Snow Crab meat and toss gently. Stir in cooked pasta, reserved water, lemon juice, and parsley. Season with salt and serve immediately.