CRAB FETTUCCINE
Make and share this Crab Fettuccine recipe from Food.com.
Provided by bsneary
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain crabmeat, remove any bits of shell.
- Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
- Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
- Serve immediately.
Nutrition Facts : Calories 750.4, Fat 41.3, SaturatedFat 24.2, Cholesterol 245.5, Sodium 874.9, Carbohydrate 52.1, Fiber 2.3, Sugar 1.5, Protein 42.3
RAVIOLI WITH SWEET CRAB AND GREEN HERB PESTO
Provided by Tyler Florence
Categories main-dish
Time 1h19m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Sauce:
- Make the pasta dough as directed in the master recipe.
- To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
- To make the sauce: Put the herbs in a food processor with the green onions, lemon zest, salt, and pepper; pulse to chop it up a bit. Add about 1/4 cup of olive oil and puree it down until smooth and bright green.
- Coat a wide saute pan with a couple of tablespoons of olive oil and place over medium heat. When the oil gets hazy, add the anchovies and mash them up with a wooden spoon so they melt into the oil. Toss in the garlic and stir it around until it just begins to turn golden, not brown. Carefully pour the herb sauce into the anchovy oil, stirring to incorporate. Mix in the heavy cream and season with salt and pepper.
- To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
- Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bathe the ravioli in your favorite sauce to lightly coat and serve.
CRAB AND HERB FETTUCINE
Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.
Provided by Melissa Roberts-Matar
Categories Dairy Herb Pasta Quick & Easy Crab Summer Gourmet Anniversary
Yield Makes 6 main-course servings
Number Of Ingredients 12
Steps:
- Boil wine, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes. Add a few tablespoons butter, whisking constantly. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture. Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.
- Remove pan from heat and stir in herbs, zest, lemon juice, and salt.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.
- Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.
HERBED CRAB PASTA SALAD IN VINAIGRETTE
Orecchiette pasta is tossed with fresh herbs, jumbo lump crab, juicy tomatoes and crunchy celery and then simply dressed with oil and vinegar.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool and add to the bowl with the dressing.
- Add the crab, celery, basil, chives, parsley, tarragon and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
CREAMY PASTA WITH IMITATION CRAB
Creamy pasta sauce with imitation crab that is ready with little prep but ends up with lots of flavor.
Provided by Chef Chevy
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
- Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
- Drain pasta.
- Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 54.6 g, Cholesterol 25.5 mg, Fat 9 g, Fiber 2.5 g, Protein 14.3 g, SaturatedFat 3.5 g, Sodium 547.1 mg, Sugar 5.8 g
CRAB FETTUCCINE ALFREDO
"This is one recipe I just can't resist," writes Chris Carattini from Laramie, Wyoming. "It's so delicious and simple to put together-but looks elegant and like you really fussed. Also, an easy recipe to double when friends drop in at the last minute."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Drain fettuccine; top with crab mixture.
Nutrition Facts : Calories 668 calories, Fat 34g fat (20g saturated fat), Cholesterol 136mg cholesterol, Sodium 681mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 3g fiber), Protein 36g protein.
BASIL-LEMON CRAB LINGUINE
I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. -Tonya Burkhard, Palm Coast, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.
Nutrition Facts : Calories 392 calories, Fat 18g fat (11g saturated fat), Cholesterol 161mg cholesterol, Sodium 856mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein.
PAZZO BLUE CRAB AND PASTA
A great recipe for crab and pasta! This is from a newspaper in New Orleans. Enjoy with lots of hot French bread and a chilled Sauvignon Blanc.
Provided by Penny Stettinius
Categories Crab
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a 16-inch fry or braising pan with high sides (3 inches) over medium heat. Saute garlic and shallots until opaque, 2 to 3 minutes.
- Add crabs in the shell and cook, stirring occasionally, until juices leak into pan and crabs are turning red, 5 to 7 minutes.
- Add the wine.
- Bring to a boil and cook for 2 more minutes, or until the wine has cooked off and juices have thickened.
- Lower heat.
- With tongs, transfer crab pieces to a large ovenproof serving bowl; cover and keep warm in a 200-degree oven.
- Add tomatoes (including juice) to pan.
- With a wooden spoon, scrape any crab bits from the bottom of the pan.
- Cover and bring to a boil over high heat, stirring occasionally.
- Lower heat.
- Add half of the cooked crabs, fresh herbs, red pepper flakes and salt and boil gently, uncovered, stirring occasionally and crushing tomatoes with a potato masher or spoon. Reduce heat as sauce thickens, until sauce is reduced to about 4 ½ cups, about 30 minutes. About 15 minutes before sauce is done, in a 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil.
- Add pasta, stir to separate, and cook just until barely tender to the bite, about 6 minutes.
- Drain well.
- Add cooked pasta to the crab/tomato sauce pan and stir well.
- Add the fresh crabmeat (if using) and stir gently but thoroughly.
- Bring to a simmer over medium heat for about 2 to 3 minutes.
- Mound pasta in a wide, shallow serving bowl. Remove the remaining cooked crabs from the oven and arrange on top of the pasta.
- Sprinkle both crabs and pasta with parsley and serve.
Nutrition Facts : Calories 771.8, Fat 23, SaturatedFat 3.3, Cholesterol 32.8, Sodium 938.4, Carbohydrate 106, Fiber 7.5, Sugar 12.9, Protein 26.4
SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS
This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.
Provided by David Tanis
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
- Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
- Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams
More about "crab and herb fettucine recipes"
CRAB PASTA RECIPE WITH PESTO, MUSHROOMS & TOMATOES
From thismamacooks.com
FOODCOMBO
CRAB AND HERB FETTUCINE – STORYLESS RECIPES
From storylessrecipes.com
TAGLIATELLE WITH CRAB, PEA SHOOTS, AND HERBS RECIPE - FOOD & WINE
From foodandwine.com
SHELL PASTA WITH GARLIC HERB SAUCE | KNORR US
From knorr.com
TAGLIATELLE WITH CRAB, LEMON AND FRESH HERBS | RECIPES - KITCHENAID
From kitchenaid.ie
CRAB AND HERB FETTUCINE RECIPE - FRIENDSEAT.COM
From friendseat.com
CRAB PASTA RECIPE - SIMPLE PASTA WITH CRAB AND HERBS
From honest-food.net
CRAB AND HERB FETTUCCINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FETTUCCINE WITH CRAB RECIPE | BON APPéTIT
From bonappetit.com
CRAB MEAT AND HERB PASTA | CRAB MEAT RECIPES, PASTA DISHES, RECIPES
From pinterest.co.uk
CRAB + UNI = LOVE; A PASTA RECIPE | FOCUS:SNAP:EAT
From focussnapeat.com
FRESH FETTUCCINE WITH CRAB AND MEYER LEMON RECIPE - TODAY
From today.com
LEMON ORZO WITH CRAB AND HERBS RECIPE | I CAN COOK THAT
From icancookthat.org
CRAB FETTUCCINE WITH WHITE WINE LEMON BUTTER SAUCE - SEAFOOD …
From urbanblisslife.com
CRAB AND HERB FETTUCINE - GLUTEN FREE RECIPES
From fooddiez.com
PASTA RECIPES WITH CRAB - FOOD NEWS
From foodnewsnews.com
FETTUCCINE WITH CRAB RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON AND HERB KING CRAB ALFREDO PASTA MUKBANG + RECIPE!
From youtube.com
CRAB PASTA (EASY CRAB LINGUINE) - NO SPOON NECESSARY
From nospoonnecessary.com
CRAB AND HERB FETTUCINE - MEALPLANNERPRO.COM
From mealplannerpro.com
FETTUCCINE WITH CRAB AND FENNEL | WILLIAMS SONOMA
From williams-sonoma.com
BUTTERY CRAB PASTA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CRAB & HERB FETTUCINE | PASTA DISHES, CRAB MEAT RECIPES, COOKING …
From pinterest.co.uk
BEST DUNGENESS CRAB PASTA AND CHILI RECIPES | FOOD NETWORK …
From foodnetwork.ca
FETTUCCINE WITH CRAB AND ASPARAGUS - ELLIE KRIEGER
From elliekrieger.com
CRAB PASTA RECIPE - SIMPLE PASTA WITH CRAB AND HERBS | HANK SHAW
From pinterest.com
CRAB AND HERB FETTUCINE RECIPE - TEXTCOOK
From textcook.com
HOMEMADE SHRIMP AND CRAB PASTA RECIPE - THEFOODXP
From thefoodxp.com
CRAB FETTUCCINE - RECIPE GIRL
From recipegirl.com
CREAMY PASTA WITH SALMON AND CRAB MEAT - BOSSKITCHEN.COM
From bosskitchen.com
CRAB AND HERBS RECIPES (37) - SUPERCOOK
From supercook.com
10 BEST CRABMEAT PASTA RECIPES | YUMMLY
From yummly.com
CREAMY CRAB CORN AND BACON PASTA - CARNALDISH
From carnaldish.com
SUMMER SCALLOP AND CRAB PASTA RECIPE | GIRL CARNIVORE
From girlcarnivore.com
RECIPES/CRAB-AND-HERB-FETTUCINE-1222177.JSON AT MASTER
From github.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love