Bolinas Crab Pasta with Citrus and Mint

December 01, 2014


Start by cooking your pasta according to the directions on the packaging. (Cook’s note: If you are using gluten-free pasta, stir vigorously at the beginning of cooking to ensure the strands don’t stick together.)

In the meantime, melt the butter in a large skillet over low heat. Add the lemon juice, then toss in the cooked crab and season generously with salt and pepper.

Drain the cooked pasta and add it to the large skillet. Stir the pasta to coat, cover and let the flavors mingle for a few minutes before serving.

Scoop your pasta into shallow bowls. Top with the lemon zest, mint, a few more grinds of black pepper, and red-pepper flakes (if you like the spice). Give everyone his or her own lemon wedge to squeeze over the pasta, giving the dish one last splash of citrus brightness before taking a bite.

About this recipe

Every year around Thanksgiving, Dungeness crab season begins in Bolinas, the charming surf town where my mom lives, just north of San Francisco. Bolinas is one beautiful spot, and it’s no wonder crabs plucked from those waters taste especially good.

When we glimpse the fishermen dragging their seaweed-encrusted traps to the docks, we all wiggle with anticipation. We give thanks for those tasty crustaceans.

While we look forward to the yearly ritual of buying, cooking and shelling fresh Bolinas crab, truly you don’t need anything more than good-quality lump crabmeat for this recipe. If you buy the crab already cooked, cleaned and shelled, this delectable dish can be thrown together in less than half an hour.

Reprinted with permission from Yummy Supper by Erin Scott © (2014, Rodale Books). Available wherever books are sold.

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Yummy Supper, Indeed

Local author and photographer Erin Scott’s new cookbook serves up 100 fresh, luscious and honest recipes.


  • 1 package dried spaghetti
  • 6 tablespoons unsalted butter
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 pound cooked crabmeat
  • Sea salt, to taste
  • Freshly ground black pepper
  • Zest of 2 lemons
  • 1/4 cup chopped fresh mint leaves
  • Red-pepper flakes (optional)
  • 1 lemon, quartered
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