Squash Noodles with Crab (I used rock cod) and Jalapeño from Deep Run Roots p 348
The squash noodles are made with a vegetable peeler. It's a bit of a balancing act to get them cooked but not too limp - my green zucchini cooked faster than the yellow ones. I used both red & green jalapeños and garnished with lemon zest and grated salted egg yolk.
I actually bought crab meat to use in this but I had an extra rock cod that I thawed yesterday for fish tacos so I cooked it in the CSO, flaked it up and subbed it in for the crab.
I think this will be a fun recipe to play around with.
Edited to add that even the more "cooked" green zucchini were pleasantly "toothsome" and the whole thing is really lemony, buttery and delicious with a pleasant bit of heat from the jalapeños . In addition to the crab, I can see nestling seared scallops or shrimp on this.
