Blue Crab Strozzapreti Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add the strozzapreti and cook according to package instructions until al dente (typically 8–10 minutes for fresh, 10–12 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside; keep warm.

Prepare aromatics

In a wide sauté pan over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the minced shallots and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Deglaze and reduce

Pour in the dry white wine to deglaze the pan, scraping any bits from the bottom. Increase heat slightly and simmer until the wine reduces by about half, 3–4 minutes.

Build the sauce

Reduce heat to medium-low and stir in the heavy cream, Dijon mustard, lemon zest, lemon juice, old bay seasoning, salt, and pepper. Simmer gently 2–3 minutes until the sauce slightly thickens. If the sauce seems too thick, add a few tablespoons of reserved pasta water to reach desired consistency.

Add crab and finish

Fold in the blue crab meat and the remaining 1 tablespoon butter, warming gently just until the crab is heated through, about 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Stir in chopped parsley.

Combine pasta and sauce

Add the drained strozzapreti to the crab sauce in the pan. Toss gently to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce and help it adhere to the pasta (use roughly 1/4 to 1/2 cup as needed). Stir in 1 tablespoon extra-virgin olive oil for shine.

Plate and garnish

Divide the pasta among warm plates. Sprinkle each portion with grated Parmesan or Pecorino, a drizzle of remaining olive oil, and microgreens or additional parsley. Serve with lemon wedges on the side for extra brightness.

Serving note

Serve immediately while hot. Offer additional cracked black pepper and grated cheese at the table.