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Alaska Bairdi Crab Fregola

Alaska Bairdi Crab Fregola
Indulge in bairdi crab fregola, a Sardinian pasta elevating succulent crab with rich stock and zesty sofrito—culinary excellence awaits!
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 100 minutes
  • Servings: 4
  • Yield: 4 portions


  • 200 grams bairdi crab meat

  • 75 grams bairdi crab body meat

  • 28 grams extra virgin olive oil

  • 8 grams lemon juice

  • 500 gram Sardinian Fregola

  • 1 gram fennel fronds

  • 2 grams lemon zest

  • 165 grams bairdi crab stock

  • 1500 grams bairdi crab shells
  • 1/2 tablespoon white fish stock
  • 100 grams Leek top
  • 150 grams carrots
  • 200 grams onions
  • 150 grams fennel
  • 100 grams tomato paste
  • 1 bay leaf
  • 25 grams thyme branches
  • 35 grams parsley stems
  • 750 milliliters white wine
  • 8 grams kosher salt
  • 5 grams black peppercorn whole
  • 5 grams fennel seeds
  • 5 gram coriander seeds
  • 45 grams sofrito

  • 50 grams white onion
  • 35 grams Leek, white only
  • 45 grams celery
  • 50 grams fennel
  • 24 grams green garlic
  • 28 grams extra virgin olive oil
  • 2 grams kosher salt
  • 1/2 gram black pepper
  • Bairdi crab oil

  • 558 grams bairdi carb shells
  • 448 grams olive oil
  • 3 grams kosher salt
  • Chili oil

  • 140 grams bairdi crab oil
  • 35 grams red fresno chili
  • 35 grams jalapeño chili
  • 35 grams calabrian chili
  • 1 tablespoon kosher salt
  • Black pepper to taste
Recipe courtesy of Chris Cosentino


  1. Step 1 Bairdi Crab Oil

    In a non-reactive pot add the crab shells and smash them, season with kosher salt then cover with the olive oil. Bring the oil to a gentle simmer and cook very low for 40 minutes, making sure not to burn by regularly stirring the shells and adjust the temperature as needed. Once cooked add the oil to a blender and blend, then pass the oil through a cheese cloth. Store in a non-reactive container in the refrigerator until ready to use.


  2. Step 2 Bairdi Crab Stock

    Roast the crab shells in oven at 350 degrees for 25 minutes. In a thick bottom pot begin to sweat the vegetables until golden brown.  Add roasted crab shells and tomato paste and continue to brown your vegetables and shells together for an additional 5 minutes. Deglaze with white wine and reduce by half. Cover with the fish stock and let simmer 1 hour. Blend using stick blender until shells are broken and processed.  Strain through chinois and reserve refrigerated until use.

  3. Step 3 Sofrito

    Cut all the vegetables into a brunoise so they blend well with the fregola. In a medium size sauce pot over medium, add the extra virgin olive oil, and then the brunoise vegetables, and cook slowly until translucent, about 8 minutes. Take it off the heat and adjust the seasoning with salt and pepper. Set aside to cool.

  4. Step 4 Chili Oil

    Remove the seeds from the jalapeno and red Fresno chili, then cut them into a fine brunoise. Place in a small bowl. Chop the Calabrian chili into a fine brunoise seeds included and place in the bowl with the other chilies. Season with kosher salt and black pepper then cover with the bairdi crab oil, mix well, and let the flavors marry for an hour before use.

  5. Step 5 Bairdi Crab Fregola

    1. Blanch the fregola in a pot of boiling salted water according to the directions on the package. Once cooked, remove and cool on a sheet try.
    2. In a sauté pan add the extra virgin olive oil and the sofrito, simmer for a minute then add the fregola.
    3. Deglaze the pan with the crab stock, bring to a boil then add the brown meat mix well.
    4. Add the crab meat and toss to incorporate the crab throughout the fregola.
    5. Adjust the seasoning with kosher salt & black pepper and lemon juice.
    6. Distribute the fregola crab between four bowls, top with the chili oil, lemon zest and fennel fronds
    7. Serve immediately.
Recipe courtesy of Chris Cosentino