Chili Jonah Crab Pasta With Mint

Serves 4

Chili Jonah Crab Pasta With Mint


Adapted from Bon Appétit


  • 8 oz linguine, spaghetti, or fettuccine
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • 1/4 cup minced shallots
  • 1 tsp minced garlic
  • 1-2 jalepeños, or Thai chilies, sliced into rounds
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp grated lemon zest
  • Salt and freshly ground pepper
  • 3-4 fresh mint leaves, chopped


  1. Cook pasta in boiling, salted water until al dente. Reserve 1 cup of starchy pasta water and drain the rest. 
  2. Melt 1 Tbsp butter and 1 Tbsp olive oil in a hot pan. Add shallots, and stir until translucent, about 3 minutes. Add the garlic and chilies, and cook for another minute.
  3. Add 1 Tbsp lemon juice and about 2 Tbsp pasta water to the shallot mixture. Stir until the liquid evaporates. 
  4. Add the al dente pasta to the pan and add the remaining pasta water. Increase heat to medium-high. Cook, tossing pasta until the liquid has evaporates, about 2 minutes.
  5. Add 3 Tbsp butter, 1 Tbsp oil, 1 Tbsp lemon juice, 1 tsp lemon zest, crab, half the mint, and more chilies if you'd like. 
  6. Stir pasta until the butter melts and pasta is coated with a nice sheen. Plate the pasta in bowls, and add more lemon zest, mint, and finishing salt to taste.