Crab Diablo

Friday we wanted something different, lighter than we'd been eating, and we didn't want to go to the store. Chuck was thinking about Shrimp Diablo but didn't have any shrimp. I reminded him that we got 2 lbs of King Crab on Valentine's Day when it was on sale and that was that: Crab Diablo. And it was fantastic. Tip From Chuck:  Shrimp is an easy substitute for crab!

Crab Diablo 

Ingredients: 

     3 strips        Bacon 
     4                   King Crab legs
     8 oz.             Linguini
     1/2                Red onion, diced
     28 oz can     San Marzano tomates
     3 oz              Tomato paste
     1/2 t             Dried oregano
     1 T                Fresh basil, chopped
     1 T                Fresh Italian Flat Leaf Parsley
     2 cloves       Garlic
     1 c.                Dry white wine, divided (we used the Monkey Bay Sauvignon Blanc left over 
                                   from the last post)
                          Crushed red pepper flakes, to taste
                          Kosher salt
                          Fresh cracked pepper
     1 T                Sugar
     1 T               Butter
                         Olive oil
                         Freshly grated Parmesan
                        
Directions:

     1:     Dice bacon and brown it in a Dutch oven.  While it's browning, steam the crab legs in 
                      a covered pot Tip From Chuck:  The crab legs were frozen, so no water was 
                      needed to steam them, they thawed and steamed themselves over low/med heat.

     2:     Remove the crab legs from the heat and split them in half lengthwise, return to pan, 
                      slice butter into a few pats, place on crab legs, and cover.  No need to have it 
                      over heat or anything again just yet.  Just set aside, covered in the pan. 

     3:     Remove the browned bacon from the dutch oven and drain most of the grease (leave 
                      about 1/2 T).  Add a drizzle of olive oil and heat to medium heat.  Add the diced 
                      onion, a pinch of salt, pepper, and crushed red pepper (we used about 1 t).  Get 
                      your pasta water going.
     4:     Once the onions have sweated for a few minuted and are getting soft, add the garlic 
                      and let cook for about a minute.  Then add 3/4 c. white wine.  Let that simmer 
                      for a few minutes.

     5:     Add San Marzano tomatoes, oregano, sugar, 1 T salt, parsley and basil and stir 
                      together.

     6:     Add tomato paste and allow to simmer while you finish the crab and pasta.
     7:     Add pasta to pasta water and heat the crab legs after pouring the remaining 1/4 c. 
                      white wine over them and a pinch of pepper.
     8:     Once pasta is cooked and drained, add a touch of sauce and toss it together.
     9:     Plate this meal by topping a serving of pasta with the sauce and then piling on the 
                      crab.  Sprinkle with the bacon pieces and grate a little Parmesan on top.

We decided we have been eating a little too richly lately and Chuck is really being considerate in trying to attempt healthy things.  Tomorrow I should have a great one since we are making turkey meatballs tonight and serving them on top of mashed cauliflower.  He's excited to try something healthy and make it nice and hearty.