Crab Granicio Italian Recipes

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CRAB ARANCINI



Crab Arancini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h10m

Yield 30 rice balls

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, at room temperature
2 shallots, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1 cup Arborio rice
1 cup white wine
2 cups seafood broth
1/2 cup freshly grated Parmesan
2 tablespoons mascarpone, at room temperature
1 teaspoon grated lemon zest (from 1 large lemon)
2 cups lump crabmeat, picked through for shells
2 tablespoons chopped fresh chives
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 eggs, at room temperature
1 cup panko breadcrumbs
Vegetable oil, for frying
2 cups jarred marinara, warmed, for serving, optional

Steps:

  • For the risotto: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the oil and butter. When the butter is melted, add the shallots and garlic; cook, stirring often with a wooden spoon, until the vegetables are soft and fragrant, about 2 minutes. Add the salt and the rice; stir to coat with the flavors of the pan. Cook for 1 minute, then deglaze with the white wine. Reduce the heat to medium and simmer, stirring often, until the wine is almost fully absorbed. Add the broth and stir to combine; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Remove from the heat and stir in the Parmesan, mascarpone, lemon zest, crab and chives. Spread the risotto out on a parchment-lined baking sheet and let cool to room temperature, then cover with plastic wrap and refrigerate until completely cold.
  • For the arancini: Prepare a breading station using three shallow bowls: Place the flour and salt in one bowl, the eggs in another, and the panko in yet another. Using a 1-tablespoon ice cream scoop or spoon, scoop a round of risotto into the palm of your hand and form it into a ball. Roll the ball in the flour, then the egg, and then the panko; make sure the entire ball is well coated. Place on a rimmed baking sheet and repeat with the remaining risotto.
  • Add enough oil to a medium saucepan to come 2 inches up the side of the pan. Heat over medium-high until the oil reaches 350 degrees F on a deep-fry thermometer. Using a spider or slotted spoon, lower 5 or 6 rice balls into the oil, or as many as the pan will allow without crowding. Fry until deep golden brown and heated through, 3 to 4 minutes. Remove to a paper-towel-lined baking sheet to drain. Continue with the rest of the rice balls. Serve warm, with marinara alongside for dipping, if desired.

CRAB AND RICOTTA CANNELLONI



Crab and Ricotta Cannelloni image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
  • Preheat oven to 350 degrees F.
  • Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
  • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
  • Yield: about 4 cups

CRAB RISOTTO



Crab Risotto image

This decadent Crab Risotto is a delicious way to serve up a hearty and amazingly flavorful crab dinner! The creamy texture of the risotto is studded with tender chunks of crab meat for an absolutely rich and tasty appetizer, side, or main dish!

Provided by Angela

Categories     Entrees     Seafood

Time 35m

Number Of Ingredients 21

1 Tbsp olive oil
1 medium onion ((peeled and roughly chopped))
1 medium carrot ((sliced))
1 rib celery ((sliced))
1 large tomato ((chopped, or use an 8 ounce can crushed or diced tomatoes))
1 bay leaf
each, salt & pepper ((to taste))
8 cups water
1 1/2 lbs crab shells
1 Tbsp olive oil ((extra virgin))
1 Tbsp shallots ((or white onion - minced))
2 cloves garlic ((minced))
1 1/2 cups Arborio rice
1/4 cup white wine ((dry white wine))
8 cups seafood stock ((quick crab stock instructions are above - may use between 6 to 8 cups))
2 cups crab meat
2 Tbsp butter ((more, as needed))
2 Tbsp mascarpone cheese ((or use softened cream cheese))
zest of 1 whole lemon
each, salt & pepper ((to taste))
parmigiano cheese ((freshly grated, to taste))

Steps:

  • Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Saute until the onion is translucent.
  • Add in 8 cups of water and crab shells, bring to a boil. Allow to boil for 10 minutes.
  • Reduce heat and simmer for 20 minutes, then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
  • Bring a large frying pan to medium heat, add olive oil, shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
  • Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
  • Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
  • Add the crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
  • Adjust the seasoning (if necessary), serve and garnish with large lump crab, parmigiano and green onions, dill, or parsley (if desired).

Nutrition Facts : Calories 376 kcal, Carbohydrate 45 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 1053 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

CLAMS ITALIANO



Clams Italiano image

These clams are steamed in wine, butter, and herbs. When the clams are gone, dip Italian bread in the broth.

Provided by Bonnie Dailey

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 7

½ cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
36 clams in shell, scrubbed

Steps:

  • Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
  • Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 4.4 g, Cholesterol 47.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 126.2 mg, Sugar 1.2 g

CRAB CAKES ITALIANO



Crab Cakes Italiano image

Savor golden crab cakes crowned with a fragrant basil pesto sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 11

1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 lb fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat, shredded
1/2 cup Progresso™ Italian style bread crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 egg, beaten
2 tablespoons olive oil
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes

Steps:

  • In small bowl, mix sauce ingredients. Cover and refrigerate until serving.
  • In large bowl, mix all crab cake ingredients except oil. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
  • In 10-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.

Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

EASY CRAB LINGUINE



Easy Crab Linguine image

A yummy sauce using surimi crab.

Provided by Marian Collins

Categories     Seafood     Fish

Yield 6

Number Of Ingredients 8

1 (16 ounce) package linguini pasta
¼ cup butter
1 onion, chopped
2 cloves garlic, minced
⅜ cup all-purpose flour
4 cups milk
¾ cup grated Parmesan cheese
1 pound imitation crabmeat

Steps:

  • Cook the pasta in boiling salted water until al dente.
  • Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
  • Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
  • Drain pasta. Serve sauce over hot noodles.

Nutrition Facts : Calories 569 calories, Carbohydrate 81.7 g, Cholesterol 57.3 mg, Fat 15.9 g, Fiber 3.5 g, Protein 26.1 g, SaturatedFat 9.1 g, Sodium 915.3 mg, Sugar 15.7 g

CRAB GRANICIO (ITALIAN)



Crab Granicio (Italian) image

A very simple but delicious dish served at one of oldest Italian idenpendent restaurants in Madison, Wisconsin. Serve with bread and wine or beer.

Provided by MadCity Dale

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups imitation crabmeat, flake style
1/2 lb butter, melted
2 tablespoons garlic, minced
1 tablespoon oregano
1/4 teaspoon red pepper flakes (optional)
1/2 lb fettuccine pasta
2 tablespoons parmesan cheese, shredded

Steps:

  • Prepare fettuccine per instructions on package.
  • Melt butter and addgarlic, oregano, and red pepper flakes (optional), mix and blend well.
  • In a medium sauce pan add crab meat and butter mixture. Heat until see the butter starting to "bubble".
  • Remove from heat and toss with fettuccine.
  • Garnish with parmesan cheese and serve with bread salad and beverage.

Nutrition Facts : Calories 704, Fat 49.6, SaturatedFat 30.1, Cholesterol 188.4, Sodium 1335, Carbohydrate 44.4, Fiber 0.2, Sugar 0.1, Protein 21.8

GRANCHIO ALFREDO (CRAB ALFREDO)



Granchio Alfredo (Crab Alfredo) image

My husband loves crab alfredo, but we simply cannot afford to eat out all the time. This one tastes just as good as what we find at restaurants---and saves us money!

Provided by JelsMom

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup milk
1 1/4 cups heavy cream
1/2 cup butter
3 tablespoons light cream cheese
1 cup parmesan cheese, grated
1/4 cup romano cheese, grated
1 1/2 teaspoons garlic powder
2 tablespoons fresh parsley, chopped
1 teaspoon crushed basil
1/8 teaspoon red pepper flakes
8 large crab legs, cooked & meat removed or 10 ounces lump crabmeat, cartilage removed
1 cup sliced mushrooms
12 ounces whole grain fettuccine

Steps:

  • Melt butter in saucepan. Add cream cheese.
  • When softened, add cream and parmesan. Add garlic, and stir well.
  • Simmer 15-20 minutes.
  • Boil pasta according to package directions, drain, & set aside.
  • If boiling your own, boil crab legs, crack open & remove meat. Press meat lightly between paper towels to remove excess moisture.
  • Mix everything together & serve.

Nutrition Facts : Calories 864, Fat 44.7, SaturatedFat 26.6, Cholesterol 252.1, Sodium 2797, Carbohydrate 47.5, Fiber 0.2, Sugar 0.7, Protein 69.5

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