Artichoke and Crab Pasta

Artichoke and Crab Pasta by Michael Crupain MD

Recipe excerpt from:
The Power Five: Essential Foods for Optimum Health

by Michael Crupain, MD, MPH

This is inspired by the classic dip, usually weighed down with lots of cream cheese, on menus at many bars and restaurants. This version features the artichoke and crab in their purest and healthiest forms. I prefer to use king crab, which has a decent amount of omega-3s, but you can use blue crab, too. The artichoke base of this recipe is the crema di carciofi that is also in the recipe for carciofi e pepe pasta in The What to Eat When Cookbook.

Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

  • 1 pound king crab legs
  • 1 (15-ounce) can quartered
  • artichokes, drained
  • 6 tablespoons extra-virgin olive oil, plus more to finish
  • Salt
  • 400 grams whole wheat
  • linguine, spaghetti, or home-made Sourdough Busiate
  • Pepper
  • 1 tablespoon chopped fresh
  • parsley

Directions

  1. Cut the crab shells using a pair of kitchen shears, and remove the crab meat. Chop the crab meat into chunks and reserve.
  2. Process the artichokes and oil in a Vitamix or other high-speed blender on low speed, gradually increasing the speed and pureeing until the mixture is very thick (it may not puree if you increase the speed too quickly). Scrape the sides of the blender, then shake the jar, and continue to puree on high speed, adding 2 to 3 tablespoons water, 1 tablespoon at a time, until a very smooth puree is reached. Be patient; this may take 3 to 4 minutes. Season with salt to taste.
  3. Place the artichoke puree in a sauté pan with the crab meat, and warm gently over low heat while you make the pasta.
  4. Bring a large pot of water to a boil. Add enough salt to make the water salty like the sea. Cook the pasta according to the package directions until al dente. Drain the pasta, reserving some of the cooking water; transfer pasta to the artichoke mixture, and stir to combine. Add a little pasta water if it’s too thick. Season with pepper to taste, garnish with the parsley, and drizzle with olive oil.

NOTE: If using dried pasta, you can use the whole box if you want, but Dr. Crupain recommends 100 grams per person.

Show 479, June 18, 2022: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Show 479, June 18, 2022: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes.

Chef Rudi was aboard the newly launched Discovery Princess for the elaborate “Naming Ceremony” on April 29th in the Port of Los Angeles. Rudi discusses the wide variety of dining options abord the Discovery Princess. Included in the cruise fare are The Main Dining Rooms (Juneau, Skagway and Ketchikan,) World Fresh Market buffet and Gigi’s Pizzeria. Specialty restaurants (with a modest cover charge) range from Sabatini’s Italian Trattoria (where all the pastas are prepared fresh daily) to Crown Grill (the fine-dining steakhouse.)

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin continues as our guest with a platter of Alaskan King Crab legs at the ready.

Show 136, August 29, 2015: Chef Andrew Gruel, Slapfish

Andrew GruelFresh crab is a delicacy for seafood aficionados but it takes a bit of work and knowledge to extract the sweet, succulent meat from the crab’s shell and claws. There are over 4,000 varieties. Always 10 legs and pinchers in front.

We’ll talk all things crab (including Dungeness, Blue, Alaskan King and Stone crabs for starters) with our especially knowledgeable Co-host, Chef Andrew Gruel.