Capt'n Bobino's Fisherman-style Crab

Ingredients

• 8 ounces angel hair pasta dried
• 8 oz baguette sliced
• 0.4 lb butter 
• 2  dungeness crabs cleaned cooked (see notes)
• 0.3 cup garlic minced
• 0.3 cup juice of lemon 
• 6 servings lemon wedges 
• 0.3 cup olive oil 
• 0.5 cup parsley chopped
• 6 servings salt and pepper 
• 1 cup cooking sherry dry white dry
• 1 pound boned firm

Equipment

• bowl
• frying pan
• wok

Directions

1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil.
2. Rinse crabs and fish and pat dry; cut fish into 1- to 1 1/2-inch pieces.
3. Add butter and olive oil to a 12-inch frying pan (with sides at least 2 1/2 in. tall) or 14-inch wok over medium-high heat; when butter is melted, add garlic and stir just until fragrant, 1 to 2 minutes.
4. Add fish and turn pieces occasionally until beginning to brown, 2 to 3 minutes.
5. Pour in sherry and lemon juice; gently add crabs.
6. Sprinkle with parsley. Cover and simmer until crabs are hot and fish is opaque but still moist-looking in the center (cut to test), 5 to 6 minutes.
7. Add salt and pepper to taste.
8. Meanwhile, add angel hair pasta to boiling water; cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes.
9. Drain pasta well and spread in the bottom of a wide serving bowl.
10. Pour crab mixture over pasta and garnish with lemon wedges.
11. Serve with baguette slices to sop up the sauce.