Ingredients
1 dungeness crab
1 fennel (bulb)
3 quart Water
3 tbsp olive oil
1 Fennel (bulb), sliced
1 onion, medium, sliced
1 cup white wine
2 tbsp Olive oil
3 garlic, sliced
1 tbsp aleppo pepper
3 jalapeño, sliced
3 green onions (just the greens)
handful Bucatini, Afeltra
½ Lemon, juice
to taste Salt
1 cup crab stock
2 tbsp crab fat purée
Directions
Step 1
Crab Prep: remove the legs from the crab. Turn crab upside down and remove body from head, saving the juices. Remove the gills.
1 dungeness crab
Step 2
In a large pot, add sliced fennel to 3 quarts of water. Boil 15 mins, remove fennel. Drop the legs and body in, cook for 6 mins, transfer to ice bath. Save the water for crab stock.
1 fennel (bulb)
1 dungeness crab
3 quart Water
Step 3
Crab Purée: Steam crab body for 10 mins, remove and refrigerate. Once cold, blend until smooth, reserve.
Step 4
Remove meat from legs and body, save the shells for stock.
Step 5
Crab Stock: In a large pot, add oil and onions and fennel. Saute until soft, then add wine.
3 tbsp olive oil
1 onion, medium, sliced
1 Fennel (bulb), sliced
1 cup white wine
Step 6
Reduce 80%, add shells in and add the boiling water from crab. Let simmer for one hour. Strain and reserve stock.
1 dungeness crab (shells)
3 quart Water
Step 7
Pasta: Boil salted water, drop noodles in and set timer for 6 mins.
handful Bucatini, Afeltra
Step 8
In a separate pan, add olive oil and garlic. Add Aleppo pepper and cook 30 seconds, add crab stock and let simmer.
2 tbsp Olive oil
3 garlic, sliced
1 tbsp aleppo pepper
1 cup crab stock
Step 9
When noodles are done, transfer to sauce. Add pasta water. Cook about min on high heat, mix.
handful Bucatini, Afeltra
Step 10
Add jalapeño and green onion. Then crab purée. Then crab meat. Squeeze lemon juice. Adjust seasoning with salt, add more pasta water if needed. Plate and enjoy!
3 jalapeño, sliced
3 green onions (just the greens)
2 tbsp crab fat purée
1 dungeness crab
½ Lemon, juice
to taste Salt
