http://www.epicurious.com/recipes/food/views/Spicy-Crab-Spaghettini-with-Preserved-Lemon-242285
This might be one of my favorite things to do with crab and preserved lemons. If you don't have preserved lemons available for a tarter version you can use fresh meyer lemons. I also add grape tomatoes at the end so the heat from the past and sauce just slightly softens and cooks the tomato. Super easy to make yet quite impressive!! It's crabtastic.
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YUM! And I keep hearing questions of what to do with preserved lemons. I just tell people that where you might use olives as a flavoring or component, you might be able to swap in the lemons. Or in salmon dip, or salad dressings, or on a sandwich even!
What's funny is that I just went to a party to benefit the SF Food Bank and my contribution was tons of spaghettini! A necessary item!
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