top of page

Spicy Crab Pesto Fusilli

This recipe is inspired by one of my favorite dishes back when we lived in Arlington, VA. The Chef at one of our favorite neighborhood spots cooked up amazing food, and this was on the menu several years back (and I still think about it all of the time). I asked him if he'd share the recipe now that we live in Florida, and he did! It will never live up to his, but this was still tasty! You can adjust the amount of jalapeno based on your desired spice level. This would also be delicious with shrimp if you don't like crab (but who doesn't love crab?!). Enjoy!


~ 3/4 pound fresh pasta (I used fusilli, but Chef used spaghetti)

1 lb lump crab meat (make sure shells are picked out; set aside)

3 fresh jalapenos, cored and seeded

1/2 cup almonds, sliced and blanched

1 cup extra virgin olive oil

1/4 cup parmesan, grated

1/2 lemon, juiced (I added this)

6 garlic cloves, sliced

1 bunch parsley

1 tb salt


Combine all of the ingredients, besides the pasta, in a food processor and chop until somewhat smooth. Set aside. In a large pot of boiling water, cook the pasta per the instructions. When done, drain and leave a little pasta water. Toss in the sauce and fold in the crab meat. Top with parmesan if desired.


bottom of page