Crab Asparagus Pappardelle Recipes

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CRAB & ASPARAGUS PAPPARDELLE



Crab & asparagus pappardelle image

Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad

Provided by Rosie Birkett

Categories     Dinner, Lunch, Pasta, Supper

Time 25m

Number Of Ingredients 14

1 tbsp olive oil
pinch of fennel seeds
½ red chilli , finely chopped
2 shallots , finely chopped
small bunch parsley , stalks finely chopped, leaves roughly chopped
½ lemon , zested and juiced
1 tbsp tomato purée
50ml vermouth
1 dressed crab (about 120g white and brown meat)
200g fresh egg pappardelle
200g asparagus , woody stalks removed, sliced on the diagonal (fatter stalks sliced in half lengthways)
1 tbsp crème fraîche
1 tbsp snipped chives
handful chopped hazelnuts

Steps:

  • Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
  • Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

JOHN SCROGGINS



John Scroggins image

From the shores of Montauk, New York, a beautiful village at the eastern end of Long Island, a delicious recipe for Crab Pappardelle. Shared by Ron Rosselli, the culinary director for The Surf Lodge, it features jumbo-lump crab meat in a bed of pappardelle pasta, with garlic, scallions, fresh mint, Fresno chili and clam juice. Described by Vogue as a hotel-meets-bar-meets-club-meets Instagram location and a perfect location for mingling, The Surf Lodge is simple, yet luxurious and the epitome of beach living: sun-bleached floors, hammocks, and artwork by surfers and surf lovers throughout the property. Its restaurant provides an open-air setting serving up a variety of seafood fresh off the fishing boats in Montauk Harbor. Produce comes from local farms. Restaurant at The Surf Lodge. Chef Rosselli brings a wealth of culinary expertise to the table, having worked at Café Boulud, Locanda Verde, and The Standard Grill. His menu draws from Italian and Mediterranean influences with light, flavorful coastal dishes, such as the Crab Pappardelle shared below. His Chef de Cuisine Angela Bazan studied at the French Culinary Institute and has worked with such notables as Jean George and Bobby Flay before joining Chef Rosselli.

Provided by By John Scroggins and Guest Contributor | June 27, 2018 2:51 pm

Yield -

Number Of Ingredients 11

1/4 cup olive oil
1 tablespoon butter
3 cloves garlic, thinly sliced
1 tablespoon Fresno chili, thinly sliced (about 1 pepper)
1-1/2 cups clam juice
1 pound pappardelle, dried
12 ounces (about 2 cups) jumbo lump crab meat
1/4 cup fresh mint, chopped
1 bunch scallion tops (green) and bottoms (white), chopped
As desired fresh lemon juice
As desired for topping toasted breadcrumbs

Steps:

  • 1 Put a large pot of salted water on the oven and bring to a boil. 2 Heat a large sauce pot over medium-low heat. Add olive oil and butter, then stir to combine. 3 Add sliced garlic, Fresno and scallion bottoms (whites) and stir together to combine; reduce heat to low. 4 Add salt and continue cooking until garlic and scallions become translucent and everything becomes soft. Don't allow the garlic to take color. 5 Add 1 cup of clam juice to the pan and bring to a boil; remove from heat. The clam juice should not reduce or you'll end up with salty pasta. 6 At this point, start cooking pasta until it's al dente, roughly 7-8 minutes. Drain very well. Add to sauce. Reserve pasta water. 7 Return pan back to low heat and add crab meat and lightly toss, so crab meat begins to warm through. Begin to stir well so sauce begins adhering to the pasta. If pasta looks dry, add some of the remaining clam juice. 8 Finish pasta with fresh lemon juice, half the chopped mint and scallions tops (greens) and stir to combine. 9 Transfer pasta to a large serving bowl. Top with some of the remaining mint, scallion tops and toasted breadcrumbs.

PAPPARDELLE WITH SCALLOPS



Pappardelle with Scallops image

Provided by Guy Fieri

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound large sea scallops, patted dry
1 pound pappardelle pasta
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon sea salt, plus 1/2 teaspoon
2 cups mixed chanterelle, oyster, trumpet, mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper, plus more for serving
3 cups arugula
2 tablespoons white truffle oil
2 ounces best quality Parmesan, shaved

Steps:

  • Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
  • Rinse and pat dry the scallops. Slice in half on equator and pat dry again. Season with 1/2 teaspoon of sea salt and set aside.
  • Prep all of your ingredients and have them at ready, then start pasta. Cook the pasta approximately 8 minutes. If the pasta is done before prepping all the ingredients, add 3 cups cold water into pot to hold. (Water will still be hot, but will arrest cooking.) Drain when ready to use.
  • In a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 1 to 2 minutes and turn over. When scallops are just cooked, remove from heat and set aside, keeping them warm. Let the juices in pan reduce for 1 minute, then add the mushrooms and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Toss to combine. Add in the reserved scallops and half of the truffle oil. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine. Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

PAPPARDELLE WITH ASPARAGUS AND LEMON



Pappardelle with Asparagus and Lemon image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 bunch pencil-thin asparagus
1/2 pound pappardelle pasta (or fettucine)
1/4 cup freshly squeezed lemon juice(about 2 lemons)
2 tablespoons dry white wine
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons minced lemon zest
2 tablespoons minced Italian parsley

Steps:

  • Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.

COLOSSAL CRAB ASPARAGUS BISQUE



Colossal Crab Asparagus Bisque image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 1/2 quarts chicken stock
2 bay leaves
3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
8 tablespoons (1 stick) butter
4 white onions, chopped
5 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup all-purpose flour (approximately, or as needed to create roux)
1 pint heavy cream
1 pound colossal crabmeat
4 tablespoons mayonnaise
2 teaspoons freshly chopped thyme leaves
Salt and freshly ground black pepper
1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

Steps:

  • Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
  • For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CAJUN CRAB AND ASPARAGUS PIE



Cajun Crab and Asparagus Pie image

This recipe is dedicated to anyone who thinks of pizza only in terms of pepperoni, sausage, and mushrooms. Open the door to the wild, wild world of pizza.

Provided by Guy Fieri

Yield 1 3/4 cup

Number Of Ingredients 23

Salt
3/4 cup sliced large asparagus spears (cut on the bias, 14-inch thick)
One 10-ounce ball white or whole-wheat pizza dough
3/4 cup Cajun Alfredo Sauce, recipe follows
3/4 cup fresh crabmeat, drained and well picked for shells
1/4 cup grated mozzarella cheese
2 tablespoons diced roasted red bell pepper
Freshly cracked black pepper
1/4 cup shaved Parmesan cheese, for garnish
lemon wedges, for garnish (optional)
1 green onion, sliced, for garnish (optional)
Grated zest of 1 lemon
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 tablespoon minced garlic
1/8 teaspoon cayenne pepper
1/8 teaspoon ancho chile powder
Pinch freshly grated nutmeg
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon smoked sweet paprika
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper

Steps:

  • 1. Place a pizza stone (if using) in a cold oven and preheat the oven to 500 degrees F.
  • 2. Bring 1 quart of salted water to a boil in a medium saucepan and fill a large bowl with water and ice. Add the asparagus to the boiling water and cook for 1 to 2 minutes, then immediately drain the asparagus and drop them into the ice water to stop the cooking. Drain again when cool.
  • 3. When all the ingredients are ready, roll the dough into a 10.5-inch round. Build the pizza in this order: sauce, crab, mozzarella, asparagus, roasted pepper. Add some freshly cracked pepper.
  • 4. Bake the pizza for 12 to 15 minutes, until golden brown.
  • 5. Shave the Parmesan onto the pizza, slice it, and serve with a squeeze of fresh lemon and green onion, and half of the lemon zest.
  • 1. In a medium skillet over medium-high heat, heat the olive oil. Add the flour and stir constantly for 2 minutes to create a roux. Lower the heat to medium, add the garlic, cayenne, ancho chile, nutmeg, cracked pepper, and paprika and stir for 1 minute. Gradually stir in the cream, whisking constantly until the mixture is thickened, about 10 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste.

CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN



Crab Salad With Asparagus, Lemon And Parmesan image

Provided by Amanda Hesser

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

Sea salt
1 pound thin asparagus, trimmed
1 pound fresh lump crab meat
2 lemons, with their zest
1/3 cup best-quality olive oil
1/2 cup (2 ounces) loosely packed Parmigiano-Reggiano cheese, in long, thin shavings (best done with a good vegetable peeler)

Steps:

  • Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
  • In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
  • Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS AND CRAB SALAD



Asparagus and Crab Salad image

This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.

Provided by Diane H

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 40m

Yield 10

Number Of Ingredients 11

2 pounds fresh asparagus spears, trimmed
1 pint grape tomatoes
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
½ pound bacon strips, diced
1 pound imitation crabmeat, flaked
4 hearts of palm, drained and sliced
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 clove garlic, minced

Steps:

  • Preheat an oven to 430 degrees F (225 degrees C).
  • Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
  • Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
  • Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
  • Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g

ASPARAGUS CRAB AU GRATIN



Asparagus Crab Au Gratin image

"I was delighted to discover this rich casserole years ago when we had a large asparagus patch," recalls Nancy Thibodeau of Overgaard, Arizona. "It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft bread crumbs

Steps:

  • Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 294 calories, Fat 19g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 732mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

ASPARAGUS CRAB AU GRATIN



Asparagus Crab Au Gratin image

Make and share this Asparagus Crab Au Gratin recipe from Food.com.

Provided by bmcnichol

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft breadcrumbs

Steps:

  • Place asparagus in a greased 1-qt. baking dish.
  • Top with crab and cheese and set aside.
  • In a saucepan, melt 2 tablespoons butter.
  • Stir in flour until smooth.
  • Whisk in milk, mustard, salt and pepper.
  • Bring to a boil over medium heat.
  • Cook and stir for 2 minutes or until thickened.
  • Remove from the heat and stir in lemon juice.
  • Pour over asparagus.
  • Melt remaining butter and toss with bread crumbs.
  • Sprinkle over top.
  • Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

Steps:

  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

EASY CREAMY CRAB AND ASPARAGUS SOUP



Easy Creamy Crab and Asparagus Soup image

Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.

Provided by gax000

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

2 slices bacon, diced small
½ cup minced onion
1 clove garlic, crushed
½ cup yellow bell pepper, diced
1 cup diced potato
¾ cup asparagus, trimmed and cut into 1/4-inch pieces
8 ounces crabmeat
2 cups skim milk
1 cup half-and-half
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
  • Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
  • Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home.

Provided by Emily Tisdale

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

4 cups shrimp stock
1 teaspoon freshly-grated ginger
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon soy sauce
1 egg, beaten
1 cup cooked crabmeat

Steps:

  • Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
  • Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
  • Combine cornstarch and water in a small bowl.
  • Whisk cornstarch mixture into soup.
  • Stir sesame oil and soy sauce into soup.
  • Simmer, stirring constantly, until soup thickens, about 1 minute.
  • Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
  • Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 7.8 g, Cholesterol 66.6 mg, Fat 4.3 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1 g, Sodium 974.1 mg, Sugar 2.4 g

CRAB ASPARAGUS TART



Crab Asparagus Tart image

This tart can be is great for a main dish with a nice green salad. Great for brunches also. The nice flaky crust with the rich filling of crab and veggies goes together well.

Provided by Kozmic Blues

Categories     Crab

Time 1h

Yield 2 tarts

Number Of Ingredients 13

1 lb butter, cold and diced
4 cups flour
4 tablespoons cold water
1 cup ricotta cheese
3 eggs, lightly beaten
1/2 cup cream
1 (14 1/2 ounce) can diced tomatoes, drained well or 1 1/2 cups fresh tomatoes, diced
10 -12 asparagus spears, cut into ½ inch pieces
1/2 lb lump crabmeat
1/4 cup freshly grated parmesan cheese
olive oil, to saute
garlic, to saute
salt and pepper

Steps:

  • Make the crust: Place the butter, flour and water in a food processor.
  • Pulse until it begins to form a dough.
  • Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
  • For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
  • Add tomatoes just enough to warm through.
  • In a large bowl, mix together ricotta, eggs, cream and parmesan.
  • Add salt and pepper to taste.
  • Preheat oven to 350 degrees.
  • Remove dough from refrigerator.
  • Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
  • Place each in bottom of a 9” pie pan.
  • With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
  • Remove from the oven and let cool.
  • Pour half of the filling inside each of the two baked crusts, and return to the oven.
  • Bake for about 40-45 minutes, until the batter is set and slightly golden on top.

Nutrition Facts : Calories 3284.7, Fat 233.9, SaturatedFat 143.5, Cholesterol 1031.4, Sodium 2617.5, Carbohydrate 214.6, Fiber 11.1, Sugar 10.5, Protein 85.8

ASPARAGUS CRAB CASSEROLE



Asparagus Crab Casserole image

On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 packages (8 ounces each) imitation crabmeat, flaked
2 cups cooked rice
1 package (12 ounces) frozen cut asparagus
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup milk
1/3 cup chopped onion
1 tablespoon lemon juice
1 tablespoon butter, melted
1 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/4 cup sliced almonds, toasted, optional

Steps:

  • In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.

Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

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CRAB, LEMON AND ASPARAGUS PASTA - RICARDO
2013-04-09 Preparation. In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly. Meanwhile, in a large skillet over medium heat, soften the onion and garlic in the butter. Deglaze with the wine and reduce until almost dry. Add the broth and asparagus and bring to a boil. Let simmer, uncovered, until al dente.
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ASPARAGUS AND CRAB LINGUINE WITH CHILLI RECIPE - OCADO
Step 1. Cook the pasta in boiling salted water according to pack instructions. Step 2. Meanwhile, heat the butter and oil in a frying pan big enough to hold the pasta. Step 3. Add the chilli and garlic, then the asparagus and cook for 3 mins, or until the asparagus starts to soften. Step 4. Add the crab meat to heat through, remove from the hob.
From ocado.com


10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
2022-06-08 Make homemade pappardelle noodles, or find recipes for pappardelle and mushrooms, bolognese, or other Italian and Italian-inspired meals. ... Lemon Pappardelle Pasta & Asparagus The Food Blog Colleen. lemon, non fat greek yogurt, pappardelle pasta, fresh dill, asparagus. Black Garlic Pappardelle Pasta Cooking On The Weekends. unsalted butter, …
From yummly.com


CRAB AND ASPARAGUS FRITTATA | BETTER HOMES & GARDENS
Preheat broiler. In a bowl whisk together the first six ingredients (through salt). Advertisement. Step 2. Heat oil in a large broilerproof skillet over medium heat; add the onion and garlic. Cook 2 minutes. Add asparagus and the water. Cover and cook …
From bhg.com


10 BEST CRAB ASPARAGUS RECIPES | YUMMLY
2022-06-01 crab, asparagus, olive oil, vegetable stock, wine, black pepper and 4 more Ratatouille with Sausage and Tomato Cream Sauce KitchenAid salt, summer squash, small eggplant, red onion, oregano, brussels sprouts and 13 more
From yummly.com


CRAB, LEMON AND ASPARAGUS PASTA - RICARDO
2018-04-10 Crab, Lemon and Asparagus Pasta Published April 10th, 2018 star ( 0 ) Rate this video Ricardo whips up this weeknight pasta dish that makes the most of fresh local crab!
From ricardocuisine.com


CRAB & ASPARAGUS PAPPARDELLE RECIPE | EAT YOUR BOOKS
Crab & asparagus pappardelle from BBC Good Food Magazine, May 2018 (#154) (page 68) by Rosie Birkett. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews ...
From eatyourbooks.com


WILD MUSHROOM AND CRAB PAPPARDELLE PASTA - FREUTCAKE
2020-12-28 Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Leave pasta a little firmer than usual as you will finish cooking in the sauce. Drain. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and begin to sauté.
From freutcake.com


ASPARAGUS & CRAB LINGUINE | SEAFOOD RECIPES | JAMIE OLIVER
Melt the butter with a little oil in a frying pan while you bash the fennel seeds using a pestle and mortar till ground. Add the fennel to the pan with the chilli and fry for 1 minute, then add the crab to heat through. Once done, remove from the heat. Using a peeler, shred your asparagus into long thin strips and leave to one side.
From jamieoliver.com


PAPPARDELLE WITH SHRIMP AND ASPARAGUS - OPRAH.COM
Add wine, tomatoes, and remaining 1/2 teaspoon salt; simmer until shrimp are just opaque in center. Remove pan from heat; stir in parsley and asparagus. Meanwhile, in an 8-quart saucepan, cook pappardelle in 6 quarts boiling water. Add 2 teaspoons salt if desired. Gently stir to separate pasta; cook 2 to 3 minutes, until tender but firm.
From oprah.com


CREAMY CRAB AND ASPARAGUS LINGUINE – CLOVER LEAF
Meanwhile, heat oil in large skillet over medium heat. Add shallots, sweet pepper and asparagus. Cook, stirring for 3 to 5 minutes, until vegetables are tender crisp. Stir in garlic; cook 1 minute. Add wine, broth, cream cheese and lemon rind. Cook, stirring, until smooth and bubbly. Stir in drained linguine and Crab Delectables™. Toss until ...
From cloverleaf.ca


CRAB ASPARAGUS PASTA WITH GREEN PEA PESTO
Crab Asparagus Pasta. Bring a large pot of water to a boil over high heat and season well with kosher salt. Add in the peas to cook for two to three minutes just until bright green and tender. Meanwhile, add about two cups of ice to a large bowl and top with cold water to make an ice bath. Using a slotted spoon, scoop the peas from the water ...
From more.ctv.ca


PAPPARDELLE WITH ASPARAGUS AND CREAM | WILLIAMS SONOMA
2013-08-13 Reduce the heat to medium and simmer until lightly thickened, about 30 seconds. Drain the pasta and asparagus and transfer to a warmed serving bowl. Add the cream mixture, green onions, the 1/4 cup cheese and the parsley and toss to coat the pasta evenly. Season with salt and pepper and serve immediately, passing additional cheese at the table.
From williams-sonoma.com


FETTUCCINE WITH CRAB RECIPE | BON APPéTIT
2017-11-14 Step 3. Using tongs, transfer pasta to skillet with sauce and add crabmeat. Finely grate zest from lemon over pasta and squeeze in about 1 tsp. juice. Cook pasta, tossing constantly and thinning ...
From bonappetit.com


SPRING ASPARAGUS AND MUSHROOM PAPPARDELLE - DELISH
2016-04-08 Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring ...
From delish.com


10 BEST CRAB ASPARAGUS RECIPES | YUMMLY
2022-04-26 butter, crab, heavy cream, white pepper, pepper, asparagus, sun dried tomatoes and 11 more Sausage and Summer Veggie Hash with Fried Eggs KitchenAid pepper, red pepper, butter, chopped parsley, chicken sausage and 8 more
From yummly.co.uk


PAPPARDELLE WITH SHRIMP AND ASPARAGUS RECIPE | REAL SIMPLE
Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper. Cook until browned on one side, 2 to 3 minutes. Add the shallots and red pepper. Cook, tossing frequently, until the shallots are crisp-tender, 30 seconds to 1 minute. Add the asparagus and cook, stirring occasionally ...
From realsimple.com


FETTUCCINE WITH CRAB AND ASPARAGUS - THE WASHINGTON POST
2019-05-16 1/4 cup extra-virgin olive oil. 4 cloves garlic, thinly sliced. 1 cup dry white wine. 1 cup seafood stock. 2 teaspoons finely grated lemon zest and 3 tablespoons lemon juice (from 1 …
From washingtonpost.com


CRAB AND ASPARAGUS CASSEROLES | BETTER HOMES & GARDENS
Cook and stir for 1 minute more. Stir in crab and asparagus. Step 3. Spoon mixture into four individual casseroles. Step 4. In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles. Step 5. Bake in a 400 degree F oven for 10 minutes or until mixture is heated through and cheese is browned.
From bhg.com


PAPPARDELLE WITH ASPARAGUS, MUSHROOM, AND RICOTTA - HOW DOES …
2015-03-05 Instructions. Preheat oven 475 degrees. On baking sheet place asparagus, mushrooms, shallots; drizzle with 3 tablespoons olive oil, toss, season with salt and pepper.
From howdoesshe.com


PAPPARDELLE WITH LEMON GREMOLATA AND ASPARAGUS RECIPE
Ingredient Checklist. 2 tablespoons chopped fresh flat-leaf parsley ; 1 teaspoon finely grated lemon zest ; 1 small garlic clove, diced ; 8 ounces uncooked pappardelle (wide ribbon pasta)
From myrecipes.com


PAPPARDELLE WITH ASPARAGUS AND SALMON RECIPE | MYRECIPES
Heat oil in pan; sauté shallot and asparagus 2 minutes, until beginning to brighten. Add broth; lower heat to medium, cover, and cook 3 minutes. Add peas, cover, and cook 2 minutes. Stir in sour cream, onions, mint, and dill; lower heat to simmer. Add remaining salt and pepper.
From myrecipes.com


PAPPARDELLE WITH ASPARAGUS, MUSHROOM, AND RICOTTA RECIPE
2021-05-25 Preheat oven 475 degrees. On baking sheet place asparagus, mushrooms, shallots; drizzle with 3 tablespoons olive oil, toss, season with salt and pepper. Roast, tossing once, for 20 minutes or until browned. Bring pot of salted water to boil and cook pasta according to package directions, reserving 1 cup of pasta water.
From cookingwithruthie.com


10 BEST SEAFOOD PAPPARDELLE RECIPES | YUMMLY
2022-05-03 pappardelle, chicken stock, fish, meats, corn starch, garlic clove and 7 more Botto's Shrimp Milanese Caponata cento.com panko breadcrumbs, ground black pepper, fresh parsley, fresh basil and 9 more
From yummly.com


RECIPE: CRAB AND ASPARAGUS PASTA FROM THE ARTHOUSE
2014-10-01 Crab and Asparagus Pasta with Mustard Cream SauceServes 6-8. 1. Place 3 ½ cups of flour in a large bowl. Make a well in the center. 2. Add the eggs, yolks, 2 tablespoons milk and olive oil in the ...
From baltimoresun.com


ROASTED ASPARAGUS PAPPARDELLE - L'ITALO-AMERICANO
2022-05-23 Toss with 1 tablespoon of olive oil. Transfer to a shallow baking pan and broil or roast at 220C (425F) for 10-20 minutes until cooked through and still bright green. Remove from the oven, add 1 crushed garlic clove, cover and allow to infuse for at least 10 minutes. Chop into bite-size pieces.
From italoamericano.org


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


PAPPARDELLE WITH ASPARAGUS AND CREAM | WILLIAMS SONOMA
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