Ingredients:
- 2 (1 1/2-pound) fresh Dungeness crabs or 1 1/3 cups lump crabmeat
- 1/2 cup unsalted butter plus 2 tablespoons cubed unsalted butter, divided
- 1/2 cup chopped garlic (about 2 heads)
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons fish sauce
- 1 teaspoon rice vinegar
- 3/4 teaspoon black pepper
Preparation:
Time: 1 hour
Yield: 4-6 servings
- If using pre-packaged lump crabmeat, begin at step 2. For fresh crabs, set a steamer basket in a large pot and add water until it is 1 to 2 inches below the basket. Heat to a boil on high. Place crabs in the basket, cover, and steam until the shells are bright orange, about 18-20 minutes. Prepare an ice water bath in a large bowl and cool the crabs for 10 minutes. Extract the crabmeat, reserving 1 1/3 cups for the recipe and setting any extra aside for another dish.
- In a medium saucepan, melt 1/2 cup of butter over low heat. Add the 1 1/3 cups of crabmeat to the butter, and gently simmer on low, stirring frequently. Mix in the garlic, increase heat to medium-high, and sauté for about 2 minutes. Stir in the nutmeg and then transfer the crab mixture to a separate bowl.
- Cook bucatini to al dente as per the package instructions. While pasta cooks, combine fish sauce, vinegar, and pepper in a large skillet over medium heat. Add 1/2 cup of the reserved crab mixture to the skillet, stirring until the sauce simmers. Turn off the heat once simmering.
- Drain the pasta, saving 3 tablespoons of the cooking water. Add the bucatini and reserved water to the skillet, and stir over medium-high heat for one minute. Remove from heat, stir in the remaining 2 tablespoons of cubed butter until melted, and then fold in the remaining crab mixture.
