Beer gives subtle flavor to scampi-style crab

Crabs and beer make a fine pair in warm weather; here, they team up so you can enjoy them anytime.

Once the dish is done, the beer makes a more subtle flavor statement than a dry white wine would, but you can certainly use wine instead.

Serve with panko-crusted roasted tomato halves.

Based on a recipe from "The Betty Crocker Big Book of Pasta" (Houghton Mifflin Harcourt, 2016).

SCAMPI-STYLE CRAB FETTUCCINE WITH BEER

Fine sea salt or kosher salt

5 ounces dried spinach fettuccine

1/2 medium sweet onion

1 teaspoon plus 1 tablespoon extra-virgin olive oil, plus more for drizzling

1/2 cup amber beer (such as Samuel Adams Boston Lager; may substitute dry white wine; see headnote)

3 cloves garlic

1 lemon

6 ounces lump crabmeat

Small handful chive stems, for garnish

Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the pasta; cook to al dente according to the package directions. Drain.

Meanwhile, cut the onion into very thin slices. Heat a teaspoon of oil in a small saute pan over medium-high heat. Once the oil shimmers, stir in the onion; cook for about 5 minutes, stirring often, then pour in the beer. Reduce the heat to medium and let the onion continue to cook, so it softens.

Mince the garlic, adding a pinch of salt to help break it down. Use a Microplane grater to finely grate half of the zest from the lemon. Gently pick over the crabmeat, discarding any cartilage while trying to keep the lumps fairly intact.

Heat the remaining tablespoon of oil in a large saute pan over medium heat. Once the oil shimmers, add the garlic. Cook for about 3 minutes or until the garlic is fragrant and starting to soften; reduce the heat to medium if it browns too quickly.

Add the crab, tossing gently to incorporate. Reduce the heat to medium-low and cook for about 5 minutes or just until warmed through.

Use tongs to transfer the spinach fettuccine to the saute pan; if some cooking water clings to the pasta, so much the better. Pour the onion-beer mixture into the pan with the pasta and crab. Toss gently to combine, then remove from the heat.

Finely chop the chives.

Divide the crab pasta among wide, shallow bowls, including its sauce; sprinkle with the lemon zest and chives, then drizzle with a little oil. Serve right away.

Makes 2 or 3 servings.

Nutrition per serving (based on 3): 300 calories, 17 g protein, 38 g carbohydrates, 7 g fat, 1 g saturated fat, 55 mg cholesterol, 390 mg sodium, 2 g dietary fiber, 2 g sugar.

This story was originally published February 16, 2016 at 5:02 PM with the headline "Beer gives subtle flavor to scampi-style crab ."