Summer Crab Carbonara With Lemons And Capers Recipe

Recipe By Slurrp

This Summer Crab Carbonara with Lemons and Capers is a refreshing twist on the classic Italian pasta dish. The combination of succulent crab meat, zesty lemon, and briny capers creates a burst of flavors that perfectly complements the creamy carbonara sauce. The dish is light and vibrant, making it an ideal choice for a summer meal. Serve it with a side salad and a glass of chilled white wine for a delightful dining experience.

4.3
23 Rating -
Rate
35minstotal
35m.total
Summer Crab Carbonara With Lemons And Capers
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Ingredients for Summer Crab Carbonara With Lemons And Capers Recipe

  • 2 ounce Spaghetti Or Linguine
  • 1/2 tablespoon Olive Oil
  • 3/4 cloves Cloves Garlic, Minced
  • 2 ounce Lump Crab Meat
  • 1/4 Zest Lemon
  • 1/2 tablespoon Capers
  • 1/2 Large Eggs
  • 0.13 cup Grated Parmesan Cheese
  • 0.06 teaspoon Black Pepper
  • as needed Additional Parmesan Cheese And Lemon Juice For Serving

Directions: Summer Crab Carbonara With Lemons And Capers Recipe

Cooking Directions

  • STEP 1.Cook the pasta according to package instructions until al dente.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
  • STEP 3.Add the crab meat, lemon zest, and capers to the skillet. Cook for a few minutes until the crab is heated through.
  • STEP 4.In a separate bowl, whisk together the eggs, Parmesan cheese, and black pepper.
  • STEP 5.Drain the cooked pasta and add it to the skillet with the crab mixture. Toss to combine.
  • STEP 6.Pour the egg mixture over the pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
  • STEP 7.Serve the Summer Crab Carbonara with a sprinkle of additional Parmesan cheese and a squeeze of lemon juice.

Cooking Tips

  • Be careful not to overcook the crab meat as it can become tough.
  • Use fresh lemon zest for the best flavor.
  • Toss the pasta quickly with the egg mixture to prevent the eggs from scrambling.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the carbonara gently in a skillet over low heat, adding a splash of milk or cream to revive the creaminess.
  • Serve the carbonara hot, garnished with fresh parsley and additional lemon zest.
Nutrition
value
675
calories per serving
44 g Fat36 g Protein68 g Carbs3 g FiberOther

Current Totals

  • Fat
    44g
  • Protein
    36g
  • Carbs
    68g
  • Fiber
    3g

MacroNutrients

  • Carbs
    68g
  • Protein
    36g
  • Fiber
    3g

Fats

  • Fat
    44g

Vitamins & Minerals

  • Calcium
    214mg
  • Iron
    3mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    94mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    6mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    < 1mg
  • Phosphorus
    511mg
  • Selenium
    59mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp