the Pence family cookbook

Recipes Tagged with “crab”

Risotto-Style Seafood Pasta

main course crab pasta shrimp untested


  • 3 tablespoons olive oil
  • 1 ½ cups dried gemelli pasta (or fusilli, orrechiette, really any pasta that is non-noodle-like. Different pastas may require different amounts of liquid/cooking time.)
  • 1 small yellow onion, finely minced
  • 2 leeks, white and light green parts only, thinly sliced
  • 2 garlic cloves, finely minced
  • ½ cup white wine
  • 1 quart fish stock (you can use water if necessary)
  • ½ pound lump crab meat
  • 12 shrimp, cleaned and deveined
  • juice of half a lemon
  • 2 tablespoons lemon zest
  • 1 tablespoon red chili flakes
  • 2 handfuls of arugula


Heat olive oil over medium heat until shimmering.

Add pasta and toast, stirring frequently, until it just begins to turn light brown.

Add onion, leeks, and garlic cloves (along with a pinch of salt and a few grinds of pepper), cooking until translucent, but with no color, about three minutes.

Add white wine and cook until almost entirely absorbed, about two minutes.

Add stock, a ladleful at a time, stirring until absorbed. Continue until you have about one more ladle to add and the pasta still has a little more bite than you want. (Don’t worry.)

Add the crabmeat, shrimp, and final ladleful of stock, along with the lemon juice, lemon zest, and chili flakes. Cook until shrimp is pink and pasta has absorbed the stock and has the right bite, approximately three minutes. Check for seasoning.

Add arugula right at the end. Toss until it begins to wilt slightly, and serve immediately.

Alain Ducasse, The Atlantic

Lobster (or Crab) Cantonese

main course chinese crab lobster untested


  • 3 tbl vegetable oil
  • 2 cloves garlic, crushed
  • 1/2 lb pork, finely minced
  • 1 1/2 tbl light soy sauce
  • 2 c chicken broth
  • 1 tsp honey or granulated sugar
  • 1/4 tsp white pepper (optional)
  • 1/4 tsp powdered ginger (optional)
  • 1 lb lobster meat–meat from 2 1-lb lobsters or 1 1/2 lbs lobster tail, cleaned, shelled, and cut into 2 inch pieces (may substitute equal parts crab)
  • 2 tbl cornstarch
  • 2 tbl cold water
  • 2 green onions, washed and chopped (green part only)
  • 1 egg, slightly beaten


Heat the oil in a large wok or skillet over high heat. Add the garlic and pork and stir-fry until the pork loses its pink color. Stir in the soy sauce, chicken broth, honey, pepper, and ginger; bring to a boil. Add the raw lobster pieces, cover, reduce heat and cook for 10 min. Mix the cornstarch and cold water into a smooth paste. Add to the lobster and stir until the gravy is thickened. Stir in the chopped green onions. Pour the beaten egg over the lobster and stir until the egg is just set. Do not over cook! Remove and arrange on a platter. Serve with rice and veggies.

Penzey’s, Summer 2010