Chimichurri Crab & Roasted Red Pepper Pasta

LEVEL: Medium 50 MINS 6 Servings

6 Reviews

Create an elegant night without the hassle. A simple sauce recipe with some crab meat is all you need. Who would have thought that a meal could be this easy?!

  • 16 oz. Crab Meat (55/75 Jumbo Lump)
  • 8 oz. Roasted Red Peppers, Drained, Julienned
  • 32 oz. Linguini / Fettuccini

Chimichurri Sauce

  • ½ Red Onion, Rough Dice
  • 1 TBS Basil, Fresh, Chiffonade*
  • 1 TBS Garlic, Fresh, Minced
  • 4 TBSP Cilantro, Fresh, Chiffonade*
  • 5 TBSP Parsley, Fresh, Chiffonade*
  • 1 TSP Oregano, Dried
  • ½ TSP Cumin, Roasted
  • ¼ TSP Thyme, Dried
  • 1 TSP Crushed Red Pepper Flakes
  • 1/8 TSP Cayenne Pepper
  • 1 TBSP Lime Juice, Freshly Squeezed
  • 1 TBSP Red Wine Vinegar
  • 1 Cup Water, Cold
  • 1 TBS Sea Salt
  • 5 TBSP Extra Virgin Olive Oil


  1. Cook pasta in boiling water.
  2. Drain pasta, lightly coat with oil and chill under refrigeration.

Chimichurri Sauce

  1. Place all chimichurri sauce ingredients except olive oil into a blender / food processor.
  2. Pulse until all ingredients are broken down, but not smooth (you want a rough texture)
  3. Continuing to blend, slowly drizzle in olive oil until a loose emulsion forms
  4. Taste and season accordingly, remove and chill for at least 2 hours under refrigeration.

Final Assembly

  1. Toss the cold pasta with the cold Chimichurri, adjusting sauce amounts according to one’s preference.
  2. Fold in roasted peppers
  3. Top with lump crab meat
  4. Let sit at room temp for 15 minutes before serving
  5. Garnish with more olive oil / fresh herbs


*Slice into long thin strips