Crab Gemelli in Scallion Cream Sauce with Lemon Ricotta and Chili Crunch | Cooking With Gas

Cooking With Gas
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CRAB GEMELLI

Austin
Austin Plumlee

Austin Plumlee

The Tavern and The Bull in the Alley

About This Recipe

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This delicious pasta is perfect for your family dinner or date night!
Serves 4

Ingredients

  • Scallion Cream Sauce

    • 2/3 cup Scallion Whites (save the greens!)
    • 1/3 cup Confit Garlic
    • 1 tsp Salt
    • 1 tsp MSG
    • 2 tsp Vegetable Base
    • 2 1/2 tbsp White Wine
    • 1 quart (4 cups) Heavy Cream
    • 1 Lemon (Zested)
    • 2 tbsp Lemon Juice

  • Lemon Ricotta

    • 1 cup Ricotta Cheese
    • 1 tsp lemon juice
    • ½ tsp lemon zest
    • 1/8 tsp Salt

  • Chili Crunch

    • 1/3 cup + 1 tsp Vegetable Oil
    • 1 1/2 tsp Ginger (Minced)
    • 3 tbsp Gochugaru (Korean Chile Flake)
    • 1 1/2 tsp Szechuan Peppercorn (Crushed)
    • 2 1/2 tbsp Fried Onion
    • 2 1/2 tbsp Fried Garlic
    • 2 1/2 tsp MSG
    • 2 1/2 tsp Salt
    • 2 1/2 tsp Sugar

  • The Pasta

    • 1 pound Gemelli Pasta
    • 8 oz Lump Crab Meat
    • 1/2 cup Toasted Walnuts (Optional)
    • 1//2 cup Microgreens
    • 1//4 cup Chopped Chives
DIRECTIONS

  • Scallion Cream Sauce

    1. In a large saucepan, cook scallion whites and confit garlic together until onions are translucent.
    2. Add in the salt, MSG, and vegetable base, then mix well.
    3. Deglaze the pan with white wine and cook down until nearly evaporated.
    4. Add heavy cream and reduce on medium heat for 20 minutes or until thickened.
    5. Once the cream has thickened but is still hot, place the greens from the scallions into the cream to blanch.

    Add lemon juice and zest, then blend on high until smooth.

  • Lemon Ricotta

    1. Mix all ingredients together in a bowl.
    2. Set aside.

  • Chili Crunch

    1. Simmer ginger in oil until golden.
    2. Add all remaining ingredients and simmer for 15–20 minutes, stirring often to prevent burning.

    Set aside. Recipe yields 2 cups

  • The Pasta

    1. Boil the pasta in water for 6 to 8 minutes until al dente.
    2. In a sauté pan, heat 8 oz of scallion cream with a heaping spoonful of crab meat.
    3. Transfer pasta directly into the sauté pan with the cream.
    4. Cook on medium-high heat until the sauce reduces slightly, then mount with butter.
    5. Transfer pasta to a serving bowl.
    6. Spoon 5–6 dollops of lemon ricotta onto the pasta, followed by a few small drops of chili crunch.
    7. Top with chopped chives, walnuts (if using), and microgreens.