- 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
- calories 751
- caloriesfromfat 44 %
- protein 39 g
- fat 37 g
- satfat 16 g
- carbohydrate 53 g
- fiber 2.3 g
- sodium 723 mg
- cholesterol 160 mg
How to Make It
In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil.
Rinse crabs and fish and pat dry; cut fish into 1- to 1 1/2-inch pieces.
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.
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.
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.
Pour crab mixture over pasta and garnish with lemon wedges. Serve with baguette slices to sop up the sauce.