Crab Spaghetti with Lemon Gremolata

Serves 6

Crab Spaghetti with Lemon Gremolata - Image

  • 1 lb. spaghetti
  • 6 tbsp. unsalted butter
  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • ¾ cup white wine
  • 1 lemon, juiced
  • ½ tsp. red pepper flakes
  • 1 lb. jumbo lump crab meat
  • 1 c. grated Parmesan cheese

For Lemon and Garlic Gremolata

  • 2 tbsp. unsalted butter
  • 2 c. fresh sourdough bread crumbs
  • ½ tsp. kosher salt
  • 1 clove garlic, minced
  • 2 tbsp. parsley, chopped
  • 2 tbsp. lemon zest, from 1 medium lemon


Cook spaghetti noodles, drain and reserve 1 cup cooking water. In large pan over medium high heat melt butter and add olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes and bring to boil, then, reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix. Add ½ cup of Parmesan and kosher salt to taste; toss. Add ¼ cup of reserved cooking liquid at a time if the pasta needs more liquid.

For Lemon and Garlic Gremolata

In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt and stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occasionally. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.

Perfect Pairing

2014 Sauvignon Blanc

Pop open a chilled bottle of our citrusy and tropical Laguna Vista Vineyards Sauvignon Blanc and enjoy with this crab spaghetti with lemon gremolata recipe.

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