Servings: 4

Weight Watcher Smart Points: 60

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 tablespoon butter
  • 1/4 cup cashews
  • 1 teaspoon chili flakes
  • 1 bunch cilantro
  • 1 cup flour
  • 2 garlic cloves, peeled
  • 1 3-inch knob ginger, peeled and roughly chopped
  • 1/2 lemon, juiced
  • 1 cup milk
  • 1 head Napa or Chinese cabbage, thinly sliced (about 4 cups)
  • 2 tablespoons oil
  • 1/4 cup olive oil
  • 1 cup cilantro ginger pesto
  • 4 soft shell crabs
  • 1/2 teaspoon salt
  • 1 bunch scallions (about 8), thinly sliced, white and green parts divided
  • 2 shallots, thinly sliced
  • 1 teaspoon siracha
  • 1 pound fresh squid ink (or regular) linguine
  • 1 teaspoon sugar


  1. Bring a large pot of salted water to boil.In a baking dish or rimmed plate, soak the crabs in the milk for 20 minutes, flipping once or twice.Place the flour on a shallow plate
  2. Remove the crabs from the milk, one at a time, shaking off an excess, and dredge them in the flower.Heat the oil, butter, and chili flakes in a large cast iron skillet over medium-high heat
  3. Cook the crabs in batches until golden brown and crispy, about 4 minutes per side
  4. Remove to a plate.Return the heat to medium-low
  5. Add the shallots and the white parts of the scallions to the pan
  6. Saute for 3 minutes, scraping up any brown bits from the crabs
  7. Add the cabbage and saute until wilted, about 5 minutes.In the meantime, cook the pasta until al dente
  8. (If using fresh, this will only take 2-3 minutes)
  9. Drain and toss together with the scallion-cabbage mixture and 1/2 cup of the pesto
  10. Taste for seasoning.To serve, divide the pasta between 4 plates, top each with a soft shelled crab and a generous dollop of pesto
  11. Garnish with cilantro, and dig in!Pulse the cashews, ginger, and garlic until minced
  12. Add the cilantro, olive oil, lemon juice, sugar, salt, and siracha
  13. Puree until smooth, adding extra oil until the texture is silky
  14. Taste for seasoning, adding more salt or siracha as necessary
  15. Store in an airtight container for up to a week.

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