Spaghetti with Crab and Zucchini

by Excerpted from The Beetlebung Farm Cookbook by Chris Fischer. Copyright ©2015 by Chris Fischer.

Vineyard waters are full of crabs, but few are sold on the island these days because lobsters fetch a better price. That leaves plenty of crabs around for those of us willing to catch and then pick our own. So that is what I advise you to do; or, use whatever type of crab is available locally.


  • 1/2 lb. picked crabmeat
  • 1 jalapeno, seeded and minced
  • 3 Tbsp. extra-virgin olive oil
  • 1/4 cup loosely packed fresh mint leaves
  • 2 medium summer squash (yellow squash or zucchini)
  • 1 Tbsp. red wine vinegar
  • 1/4 tsp. minced garlic
  • kosher salt
  • freshly ground black pepper
  • 12 oz. thick spaghetti or bucatini
  • 1/3 cup loosely packed fresh basil leaves, cut in slivers
  • juice of 1/2 lemon

Bring a large pot of water to a boil over high heat. Combine the crab and jalapeno in a small bowl. Add 1 tablespoon of the olive oil. Chop half the mint and add to the crab. Mix well and set aside.

Sliver the remaining mint and put in a second bowl. Trim the squash, then grate them using a large-holed grater, stopping short of the seedy core and reserve for another purpose. Add the squash to the bowl with the slivered mint. Add the remaining 2 tablespoons of olive oil, the vinegar, and garlic and season with salt and pepper.

When the water boils, add salt and the pasta. Cook until the pasta is al dente, about 7 minutes. Just before the pasta is done, heat a large skillet over medium-high heat. Add the marinated crab, the squash, and the slivered basil.

Drain the pasta, reserving some pasta water. Add the pasta and about 2 tablespoons cooking water to the crab mixture. Heat everything together, tossing to mix well. Season with salt, pepper, and lemon juice and serve.