Living in a country with two seasons (beautiful and hot are what I call them), I’m a little confused with the ideas of spring and fall. But, from what I hear… the northern hemisphere is enjoying spring with flowers and birds and light flavors. And, the southern hemisphere is in the middle of fall/ autumn with colder temps and nights around bonfires and rain.
Because seasons don’t really dictate food around here, I tend to eat odd combinations. Soup in the summer, fresh berry topped salads in the winter and often mix winter and summer foods into the same meal. I told you that I’m confused, right?
But, there are days when I go to the store and all the ‘seasonal’ foods start calling out for me to buy them. Last week, I saw Meyer lemons in Dubai for the first time and decided I needed a springy dish to highlight those beauties. Walking around the produce section, I picked up parsley and zucchini and thought of some crab meat I had at home in the fridge. Hmmm… a crab pasta dish seemed like the perfect way to enjoy the meyer lemons.
I wanted noodles that would serve as a blank canvas for the flavors of the dish, so I grabbed my favorite veggie to spiralize (parsnips). I love the way parsnips give a neutral flavor and have the look and feel of traditional noodles. Plus, they’re simple to spiralize. All you have to do is chop off the ends, peel the parsnips and pop them in the spiralizer. Once the noodles come out I like to rough chop them so they’re not too long.
If you don’t have a spiralizer, these are my favorite two with links to get one for yourselves. (affiliate links)
Once I got home, this meal was ready in no time.
I cooked some pancetta, sauteed some veggies, spiralized some parsnips, tossed it all together with the cooked crab meat and dinner was served.
If you’re looking for a quick weeknight dinner, full of nutrients (check out the vitamin B12, vitamin K and phosphorous),…or if you’re looking for a dish to impress your guests, then this is the dish for you.
Crab & Meyer Lemon Pasta
Time: 20 minutes
1/2 T olive oil
100 grams/ 3.5 ounces lardons (uncured pork belly cubes) or pancetta cubes
1 medium zucchini – chopped into bite sized pieces
2 garlic cloves – finely minced
1 t sea salt
2 Meyer lemons – zested and then juiced (regular lemons work too – give a more lemony taste)
8 ounces/ 225 grams cooked crab meat (canned is ok)
2 medium sized parsnips – spiralized
1/2 cup water
1/4 cup parsley – finely chopped
– prep your ingredients – chop zucchini, garlic & parsley – spiralize parsnips – zest & juice lemons
– cook lardons or pancetta in olive oil over a medium heat in a large skillet
– once lardons/ pancetta are cooked – add zucchini, lemon zest, garlic and salt
– allow zucchini and garlic to cook for about 3 minutes while stirring (to prevent garlic from burning)
– add crab meat and stir to combine
– add spiralized parsnips, water and the juice of the lemons
– simmer on low until water mostly cooks out and parsnips are ‘al dente’
(add more water if needed to get noodles to your desired doneness)
– add chopped parsley and toss to combine all the flavors.
– serve with a simple green salad for a quick and easy dinner
** See below for print friendly recipe