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Tagliatelle with King Crab, Grilled Murcott Tangerines, Chili, and Lemon

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Alaskan Big Mountain

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Hacker Pschorr Weisse

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Hoegaarden

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Paulaner Hefe-Weizen

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Serving Size: 

4-6

Ingredients: 
  • 1 package tagliatelle pasta
  • 3-4 king crab legs, a little over a pound or so 
  • 2 tangerines, grilled, small diced 
  • 1 serrano pepper, thinly sliced 
  • 1 red finger chili, thinly sliced 
  • 6 tb butter 
  • 1/2 cup water 
  • 1 teaspoon kosher salt, or to taste 
  • 2 tb lemon juice 
  • 1/2 cup pasta water 

Garnish: 

  • a few lemon wedges 
  • chervil + parsley 
  • a few serrano pepper pieces
Directions: 
  1. Clean the cooked king crab legs, and remove the meat from within the shells, trying to reserve as much of the liquid from the insides as possible. Reserve crab meat and liquid and set aside. 
  2. Slice two tangerines in half, season them with a dash of olive oil and kosher salt. With a grill plate over two burners on low to medium heat, place tangerine halves on grill plate and cook about 4 to 5 minutes on each side, ensuring grill marks are intact. Once cool enough to handle, remove the rind, and dice each halve into little wedges. Reserve. 
  3. Meanwhile, bring a large pot of salted water to a boil. 
  4. In a large saute pan on low to medium heat, add the butter, water, and lemon juice until butter has melted and mixture has emulsified slightly. Add the diced tangerines, serrano and red finger chili slices, and half of the crab meat and all of the crab liquid into the pan. Hold on low heat. 
  5. Once pot of water is at a full rolling boil, drop in tagliatelle pasta and cook according to package directions. Remove pasta from water and drop into the saute pan with the warm sauce. Toss until pasta has been evenly coated. If sauce reduces down too far and pasta has soaked up sauce, add some pasta water to the pan. 
  6. Taste for seasonings, adjusting salt and pepper. Portion out pasta into bowls and garnish each dish with the remaining cold crab meat, serrano chili slices, a squeeze of lemon, and sprinkle them with chopped parsley and chervil sprigs.

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