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Soft-Shell Crabs on Fresh Pasta

This recipe was inspired by Jonathan Waxman’s recipe for soft-shell crabs served on his homemade gnocchi. It is out of this world. Coming from a Sicilian family that grew up crabbing on the Chesapeake, the idea of adding soft-shell crab to pasta just makes me incredibly happy. To make this dish super easy, I use fresh pasta. However, if you are adventurous and want to try fresh gnocchi, simply toss some into a sauté pan over medium low heat with a little butter and olive oil.

  • Bring a large saucepot filled halfway with water to a boil.
  • Add in 1 tablespoon of salt and carefully place in the fresh pasta.
  • Cook according to the manufacturer’s instructions.
  • In a large skillet over medium heat, melt the butter in the olive oil.
  • Add the crabs and brown both sides, for about 2 to 3 minutes each.
  • Then add in the fava beans and reduce the heat to low.
  • Meanwhile the fresh pasta should be done cooking.
  • Drain the liquid and place the pasta back into the saucepot.
  • Sprinkle it with the chopped herb and toss.
  • Then toss the crabs into the pasta along with the butter andoil.
  • Gently toss again. Squeeze a little lemon on it and salt to taste.
  • Serve immediately.
  • If the gnocchi is frozen boil it for 2 minutes, Drain.
  • Then sauté in butter and oil for 1 to 2 minutes per side.
  • If the gnocchi is fresh sauté the fresh gnocchi in a sauté pan without boiling.
  • Saute for 2 minutes per side until golden.
  • 1 tablespoon sea salt, plus more to taste
  • 1 pound of your favorite fresh pasta, gnocchi would be great
  • 4 cleaned soft shell crabs cut into fourths
  • 3 ounces unsalted butter
  • ¼ cup olive oil for sautéing
  • 2 cups cooked and peeled fava or lima beans
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh basil leaves
  • 1 tablespoon finely chopped fresh parsley leaves
  • Freshly squeezed lemon juice to taste
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