Creamy King Crab & Collard Green Scampi
prep time: 20 mins I cook time: 30 mins I serves: 2-3 ppl
King Crab and Collard Green Scampi…my first time ever making this and I’m still thinking about it. This dish started out as a freestyle in the kitchen for a client…but folks have been asking for a recipe, so I did some thinking and writing. If you’re vegetarian, or if king crab ain’t in the budget this week-swap for your favorite veggie or protein. The sawse is still the same. This is a treat, and a little bit of a labor of love, but WORTH IT. Enjoy.
Ingredients
1 pkg thin spaghetti noodles, cooked al dente
reserved pasta water (1/4 cup)
3 tablespoons butter
2 tablespoons olive or avocado oil
1 shallot, minced (1/4 cup)
3-4 cloves of fresh garlic, minced or thinly sliced
3-4 bundles of collard greens, washed, trimmed, and chiffonaded (ribbons)
1/2 cup roasted red pepper, diced
1 tsp kosher salt, + more to taste
1 tsp freshly ground black pepper, + more to taste
1 1/2-2 cups chicken stock
juice of 1 large lemon
½ cup dry white wine, (optional))
1 pkg Boursin cheese, garlic and herb
1 lb king crab legs, deshelled (or protein/veggie of choice)
Instructions
First things first, cook thin spaghetti or angel hair noodles to al dente (I like to boil my noodles in salted water with a little chicken bouillon for more flavor).
De-shell king crab with kitchen shears. Using scissors, cut long slits in the crab leg shells and/or break the crab legs at the joints. Protect your hands as much as you can-the legs can be a little sharp and pointy lol.
In a large skillet, heat butter and oil over low to medium heat. Add in shallots and garlic and saute for 1-2 minutes until translucent. Add in collard green ribbons, diced roasted red pepper, and cook for 5-8 minutes, until fragrant and greens are cooked down. Be sure to season with salt and pepper, and favorite seasonings of choice to add flavor in every step. If then pan gets a little dry, add in a little bit of chicken stock so that the garlic doesn’t burn and become bitter.
Pour in chicken stock, fresh lemon juice, and white wine (optional), and simmer for a few more minutes (4-6 minutes), or until the greens are tender. Ya’ll know collards take a little while to cook down, so just be patient. It’s a marathon-not a sprint lol.
Once collards are tender, add in Boursin cheese to melt, along with reserved pasta water. Add more chicken stock, depending on what things are looking and tasting like, if you want your noodles saucier.
Toss in the de-shelled crab legs and noodles and taste everything all together. This is a recipe where you’ll have to be tasting as you go to make sure your flavor and seasoning is to preference.
Garnish with fresh Parm, herbs of choice (parsley or chives would be my go to). This is a safe space. Share with your favorite people, or enjoy by yourself. Cheers! -G
© Gabrielle McBay 2023. All rights reserved. This recipe is an original creation and may not be reproduced or distributed without permission.
