Crab and cherry tomato pasta
A luxurious dish that leans on everyone's favorite summer star 🍅
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ICYMI, last week I chatted with Chloe Lucas-Walsh about recipe development, how her autoimmune disease influences her cooking, and what she hopes to do next. This crab with cherry tomato pasta is a great example of Chloe’s cooking style. It’s simple, yet luxurious, and works for a weeknight dinner or a fancy dinner party.
This was the first time I’d ever cooked with crab and I really had no idea where to start. I checked a few vendors at the local farmers’ markets and no one had it. I have to admit I was somewhat relieved — I am not sure I was ready to learn how to cook a live animal. A fish store in my neighborhood ended up having a can of wild-caught lump crab in a can. I’ll learn to cook live crabs (and lobsters) another day!
While the crab is a star here, cherry tomatoes play an important role, their sweet flavor playing nicely with the crab. Enjoy when tomatoes are in season and with a nice glass of crisp white wine, like an acidic Picpoul.
