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  • Yvania Garcia-Pusateri

    Lemon Crab Spaghetti: Boil a pot of salted H20, add a pound of pasta. Heat a couple of Tbsp. of olive oil in a big skillet, stir in 1lb cooked crab, it thru. Pour in ¼ c white wine. Bring liquid just to a boil, turn heat way down, & stir in ½ cup lemon juice & salt/pepper. When pasta is al dente, drain, save ~½ cup pasta H20. Pour pasta into skillet, toss in ~ ¼ c grated Parmesan & handful of chopped parsley. If pasta needs more liquid, add some of saved pasta water. Serve w/more Parm.

  • Emily Germany

    LemonCrab Spaghetti

  • Chloé Keay

    Lemon crab pasta -- substitute spaghetti squash

  • Beda Stoner

    crab pasta with white wine and lemon

  • ❄ Misa ❄

    Lemon crab spaghetti recipe.

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