After the gumbo, I had a half a pound of crab to make use of. Some said make crab au gratin but I cant eat dairy. Other suggestions included stuffed mushrooms or fish fillets, both of which I didn’t already have and a trip to the grocery store was not in my near future. So I settled on pasta! I haven’t made any type of pasta in ages because I cut most wheat out of my diet over a year ago. But I found some whole wheat spaghetti noodles in my pantry along with chili oil and a pepper left over from the fish cakes I made and I set to work. Thank you to my friend Shelly for the lemons from the tree in her yard!
8 oz dried whole wheat spaghetti
1 tbsp chili oil
2 cloves garlic, chopped
1 red chili, finely chopped
2 tbsp flat leaf parsley, chopped
8 oz white crab meat
juice of 1 lemon
2-3 tbsp olive oil
Place the spaghetti into a pan of boiling, salted water. Cook until tender
Heat the chili oil in a small pan, add the garlic, chili, parsley and crab meat and cook gently for a couple of
minutes. Stir in the lemon juice and olive oil. Drain the pasta and stir through the chili crab sauce. Serve immediately.
So easy and so yummy! Happy cooking!