Linguine with Dungeness Crab, Fennel, Lemon, and chili peppers

Despite living in San Diego, there are plenty of seafood markets and grocery stores that offer live Dungeness crab from the San Francisco bay region. This light and tasty seafood dish can be enjoyed anytime Dungeness crab (or any substitute crab) is in season.




  • 16 ounces of linguine

  • Sea salt

  • 4 tablespoons of olive oil

  • 3 cloves garlic

  • 1 – 3 (depending on desired heat level) Fresno chilies, red Serrano peppers, seeded, sliced into thin rounds

  • 1 lemon for lemon juice plus 2 teaspoons finely grated lemon zest

  • Freshly ground black pepper

  • 1 large fennel

  • 1 – 2lb live Dungeness crab


Recipe Preparation

Finely dice fennel, garlic and chilies and place in a large pan with olive oil and begin cooking on low heat. Stir occasionally.

Meanwhile, fill a large pot with 3/5 water and excess chili stems, fennel and sea salt while bringing it to a boil.

Once water has come to a boil, carefully place Dungeness crab head first into the pot and close the lid. Cook the crab for approximately 15 minutes (depending on weight) and once completed place crab on ice to stop cooking. Re-use the flavored water and next place linguine into pot. Cook for approximately 7 minutes.

Once cooled, remove crabmeat from the legs, claws and head and transfer to a mortar to breakdown into a single consistency. Add crabmeat to the fennel, chili and garlic sauce and add fennel tops and lemon zest.

Add the pasta to the sauce and stir until all the flavors are married.

Serve and enjoy.

Christopher CareyComment