Leftover Dungeness Crab on Paleo Garlic Noodles (lemon-butter, black pepper)

Dungeness crab (leftover, warmed)

Pre-steamed Dungeness warms quickly and soaks up lemon-butter for an immediate crab-forward finish.

Ingredients

• 1.25 lb cooked Dungeness crab pieces (legs + knuckles), cracked
• to taste coarse black pepper
• 1–2 tbsp reserved lemon-butter sauce from the steamed crab (see sauce component)

Instructions

1. Bring the reserved lemon-butter sauce to a simmer in a wide skillet over medium heat.
2. Nestle the cracked crab pieces shell-side down in the butter and warm 2–3 minutes, spooning sauce over the meat so it glazes.
3. Finish with a generous crack of black pepper (use fresh cracked or coarsely crushed) and remove from heat — crab only needs to be warmed, not re-cooked.

Notes

• If you don't have leftover lemon-butter, use the sauce recipe in the Sauce component below.
• If your leftover crab is fully shelled meat, warm gently in the sauce for 60–90 seconds so it doesn't dry out.

Paleo-style garlic noodles

Garlicky, buttery noodles act as a neutral, savory base that soaks up crab butter without gluten or wheat.

Ingredients

• 12 oz paleo pasta (cassava or plantain-based) OR 2 medium sweet potatoes spiralized (about 12 oz finished)
• 3 tbsp ghee or unsalted butter (use ghee to keep fully paleo)
• 4 cloves garlic, thinly sliced or minced
• 1 tsp fine sea salt, or to taste
• optional a splash of the reserved lemon-butter sauce (to toss with noodles)

Instructions

1. If using packaged paleo pasta: cook according to package until al dente, drain and reserve 2–3 tbsp cooking liquid (if any). If using spiralized sweet potato: briefly blanch in boiling water 1–2 minutes or sauté 3–4 minutes until just tender.
2. Heat ghee/butter in a large skillet over medium-high. Add garlic and cook 30–45 seconds until fragrant — don't let it brown.
3. Add the cooked noodles to the skillet and toss to coat, add a splash of reserved lemon-butter sauce (or 1 tbsp butter + lemon) and toss 1–2 minutes so the noodles absorb flavor. Season with salt.
4. Keep warm until plating.

Notes

• Use konjac/kelp noodles, cassava pasta, or spiralized vegetables to keep this paleo and gluten-free; adjust cook time per product.
• If using sweet potato spirals, cook a little longer to soften and add a splash of water if they stick.

Lemon-butter sauce (leftover or make-ahead)

Bright lemon with rich butter is the classic pairing for sweet crab meat and ties the whole dish together.

Ingredients

• 4 tbsp unsalted butter or ghee
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 clove garlic, minced
• pinch fine sea salt

Instructions

1. Melt butter in a small saucepan over low heat, add garlic and cook 30 seconds until fragrant.
2. Remove from heat, stir in lemon juice and zest, and season with a pinch of salt.
3. Use immediately to warm crab and finish noodles, or store in the fridge and gently rewarm (do not boil).

Notes

• If this is truly leftover from your steamed crab pot, simply reheat gently and use as-is — the caption suggests that made the dish 'crabby and delicious'.
• Add a splash of fish sauce or a pinch of white pepper for extra umami if desired.

Black pepper finish + assembly

Coarse black pepper adds crunch and a bright bite to cut the butter and highlight the crab.

Ingredients

• to taste freshly cracked black pepper
• optional tsp finely chopped parsley or chives (for color)

Instructions

1. Pile the warm garlic noodles into shallow bowls.
2. Arrange the warmed crab pieces on top and spoon any pan juices/lemon-butter over the crab and noodles.
3. Generously crack black pepper over the crab and serve immediately. Sprinkle herbs if using.

Notes

• Coarsely crushed black peppercorns (lightly crushed in a mortar) give the textural pop seen in the photo.
• If you like extra citrus brightness, serve with lemon wedges.

Workflow tips

Timing keeps crab tender and noodles flavorful — warm crab only briefly and finish in the butter.

Instructions

1. Bring sauce up first so it's ready to warm the crab.
2. Cook your chosen paleo noodles while warming the sauce.
3. Toss noodles briefly in garlic-ghee, then quickly warm crab in the butter and assemble so everything is hot at service.

Notes

• Leftover cooked crab only needs warming — overcooking makes it dry.
• This recipe is intentionally forgiving; adjust butter/lemon to your taste.

Leftovers

Stored properly the sauced noodles and crab keep well for a quick second meal.

Ingredients

• leftover sauced crab and noodles

Instructions

1. Cool to room temperature and store in a sealed container in the refrigerator up to 48 hours.
2. Rewarm gently in a skillet over low heat with a splash of water or additional butter to loosen the sauce; do not microwave on high or crab will dry out.

Notes

• If crab meat has been out >2 hours since the original steam, discard for safety.
• For better texture on reheating, remove crab meat from shell before storing.

Plating

Layering noodles first then crab pieces on top showcases the claws and glossy butter for an attractive, rustic bowl.

Instructions

1. Twirl a portion of garlic noodles into each shallow bowl.
2. Top with 3–4 crab pieces per serving, spoon any extra butter over the crab, and finish with coarse black pepper and optional herbs.

Notes

• Serve with lemon wedges and extra cracked pepper at the table.