Spicy crab spaghettini with preserved lemon from Gourmet Magazine, May 2008 (page 180)

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Notes about this recipe

  • lorloff on January 31, 2021

    I agree this was delicious. We made a dairy free version using really great olive oil at the end. Used a whole pound of lump crab meat and a ½ a head of garlic chopped in addition to the red onions. Will up the chiles next time. Will definitely make again. The dish comes together very quickly. Used artisanal spaghetti and it was perfect.

  • Rutabaga on April 06, 2014

    One of my friends and I call this "crab crack" because it's so addictive. But we also amp up the flavors that we like - doubling the amount of crab, for example, and seasoning it liberally with sriracha sauce. Because my friend dislikes onion, I made it initially with garlic instead, which turned out so well that I've continued to do so ever since.

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