Crab Fettuccine Recipes

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CRAB FETTUCCINE ALFREDO



Crab Fettuccine Alfredo image

"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

4 ounces uncooked fettuccine
1/4 cup butter
2 teaspoons all-purpose flour
3/4 cup 2% milk
1/2 cup imitation crabmeat
1/2 cup cubed cooked chicken
1/2 cup shredded Parmesan cheese
1/3 cup chopped fresh broccoli
1/3 cup chopped zucchini
2 teaspoons minced fresh parsley
Salt and pepper to taste, optional

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.

CRAB FETTUCCINE



Crab Fettuccine image

Make and share this Crab Fettuccine recipe from Food.com.

Provided by PaulaG

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 cup lump crabmeat
1/2 cup chicken broth
1/2 cup half-and-half
1/4 cup creme fraiche
1 tablespoon butter
2 cloves garlic, finely minced
2 green onions, sliced
2 teaspoons all-purpose flour
1/4 teaspoon salt
2 tablespoons parsley, chopped
1 -1 1/2 teaspoon Emeril's Original Essence (Receipe #14372)
4 ounces linguine, cooked
parmigiano-reggiano cheese

Steps:

  • Cook fettuccine according to package directions.
  • Meanwhile, over medium heat melt the butter in a small saucepan.
  • Add garlic and green onion, cook until onion and garlic are lightly cooked, about 2 to 3 minutes.
  • Add the flour and salt, stir to blend.
  • Lightly brown the flour, add chicken broth, half-and-half, parsley and creme fraiche.
  • Stir in Emeril's Essense and crab, stir to blend.
  • Turn heat down to low and simmer, stirring frequently until crab is thoroughly warmed and sauce thickened.
  • Serve sauce over cooked fetuccine and grate Parmesan Reggiano cheese over all.
  • Serve immediately.

CRAB FETTUCCINE



Crab Fettuccine image

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

1 lb lump crabmeat
1/2 cup butter
2 garlic cloves, pressed
1 1/2 cups half-and-half
9 ounces fettuccine
1/2 cup parmesan cheese, shredded
1/4 cup fresh parsley, chopped
1/2 teaspoon black pepper

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

FRESH FETTUCCINE WITH SPICY CRAB AND SPRING ONION



Fresh Fettuccine with Spicy Crab and Spring Onion image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for garnish
Pinch crushed red pepper flakes
2 cloves garlic, sliced thin
1/2 cup thinly sliced spring onion or scallions
1/4 cup white wine
1/2 cup heavy cream
8 ounces fresh fettuccine, or Fresh Pasta, recipe follows
1/2 Fresno chile, thinly sliced
4 ounces jumbo lump crab meat, picked
1 tablespoon lemon juice
2 tablespoons unsalted butter
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1/2 cup ground Parmigiano-Reggiano
400 grams "00" flour (about 3 cups), plus more for dusting
1 teaspoon kosher salt
4 large eggs
1 tablespoon extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil. Season generously with salt.
  • Heat the olive oil, crushed red pepper flakes, garlic and spring onions in a large saute pan and cook over medium heat, stirring often, until softened, 5 to 6 minutes. Add the white wine and allow it to reduce, about 1 minute. Add the cream, then let come to a simmer and cook for 3 to 4 minutes to thicken.
  • Meanwhile, add the pasta to the boiling water and cook to al dente, 2 to 3 minutes. Add the Fresno to the sauce and simmer for another minute. Turn off the heat, then stir the crab and lemon juice into the sauce. Strain the pasta directly into the sauce and gently stir to marry the sauce with the pasta. (Save a little pasta water just in case, to thin the sauce if needed.)
  • Add the butter, dill, parsley, tarragon and salt to taste; the sauce should begin to glaze the pasta. Once thickened, remove the pan from the heat and season with salt and pepper. If the pasta is too thick, add a splash of reserved pasta water. Sprinkle with Parmesan and drizzle with extra-virgin olive oil.
  • Combine the flour and salt in a bowl and mix. Place the flour in a mound on a clean work surface. Make a well in the center of the flour. Crack the eggs into the well. Using a fork, whisk the eggs and add the oil. Slowly and carefully mix the flour into the eggs with the fork, making sure not to break through the walls of the flour mound. Once the eggs are incorporated into the flour and a dough starts to form, you can use your hands to incorporate the remaining flour and knead it into a dough. Once the dough is formed, knead for about 5 minutes. (You can also make the dough in a stand mixer.)
  • Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes to an hour.
  • On a floured work surface, roll the dough with a rolling pin into a rectangle that is about 1/8-inch thick. Lightly flour the top, then gently roll up the dough into a log. Slice into 1/4-inch-thick slices. Unravel and lay out the fettucine on a lightly floured sheet pan. (You can also run the dough through a pasta machine per the manufacturer's instructions.)

CRAB AND CHERRY TOMATO FETTUCCINE



Crab and Cherry Tomato Fettuccine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 teaspoon dried oregano
1 cup jumbo lump crabmeat, picked through for shells
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving
Torn basil leaves, for garnish, optional

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
  • Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
  • Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
  • Serve sprinkled with additional Parmesan and torn basil, if desired.

CRAB CAKES



Crab Cakes image

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

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

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.

CRAB ALFREDO



Crab Alfredo image

Simply put, delicious! A little on the decadent side, but it can be made with fat-free half-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a nice salad, and a glass of Chardonnay.

Provided by LisaJ

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

8 ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
½ teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
½ cup grated Parmesan cheese
8 ounces crabmeat, flaked

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
  • Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
  • Divide the fettucine between 2 plates or bowls and top with the crab sauce.

Nutrition Facts : Calories 648.5 calories, Carbohydrate 52.6 g, Cholesterol 140.6 mg, Fat 37.2 g, Fiber 2.2 g, Protein 27.6 g, SaturatedFat 22.4 g, Sodium 516 mg, Sugar 2.3 g

CRAB FETTUCCINE



Crab Fettuccine image

Didn't think you could improve on a classic? Just add melt-in-your-mouth crabmeat to an old favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 4

Number Of Ingredients 12

8 ounces uncooked fettuccine
2 teaspoons olive or vegetable oil
1 garlic clove, finely chopped
1 small red bell pepper, chopped (1/2 cup)
2 teaspoons Gold Medal™ all-purpose flour
1 1/2 cups evaporated skimmed milk
1 pound imitation crabmeat, cut up
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Grated Parmesan cheese, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • While fettuccine is cooking, heat oil in 10-inch skillet over medium heat. Cook garlic and bell pepper in oil about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in flour. Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens.
  • Stir crabmeat, 1/4 cup cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with cheese.

Nutrition Facts : Calories 405, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 2 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg

CRAB AND HERB FETTUCINE



Crab and Herb Fettucine image

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

1/4 cup dry white wine
1/4 cup tarragon or white-wine vinegar
1/3 cup finely chopped shallot
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into tablespoon pieces
1 lb jumbo lump crabmeat, picked over
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh chives
1/3 cup chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 lb dried egg fettuccine

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.

SEAFOOD FETTUCCINE



Seafood Fettuccine image

This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe.

Provided by LAQ1013

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package dry fettuccine noodles
1 ½ tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
  • Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
  • Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g

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Attention, stone crab lovers! Officials just announced that the season ends on May 2. They also said the last day of harvest will be May 1. Here is what you must know as the season comes to an end: — Commercially harvested stone crab claws may be possessed and sold during the closed season but only if they have been placed in inventory prior to May 2 by a licensed wholesale …
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10 BEST CRABMEAT PASTA RECIPES | YUMMLY
2022-05-05 pasta, hot water, garlic, soy sauce, cilantro, pork tenderloin and 7 more Crab Pasta a la Salsa Verde Everybody Loves Italian crabmeat, anchovy paste, capers, white vinegar, fresh Italian parsley and 5 more
From yummly.com


CRAB PASTA - CAROLINE'S COOKING
2015-05-31 Remove pan from the heat and add back the pasta, add the parsley and crab and a bit more oil and mix everything so the garlic, crab and parley are well distributed through the pasta. Add a little more oil if needed to loosen it. Serve with a little red pepper flakes sprinkled on top (optionally).
From carolinescooking.com


CRAB FETTUCCINE RECIPE | CDKITCHEN.COM
Gradually stir in milk. Heat to boiling; reduce heat. Simmer uncovered until mixture thickens. Stir crabmeat, Parmesan cheese, the salt, pepper and nutmeg into bell pepper mixture; heat through. Place fettuccine in serving bowl. Pour crab sauce over fettuccine; toss well. Sprinkle with additional Parmesan cheese if desired.
From cdkitchen.com


FETTUCCINE WITH CRAB AND PANCETTA - KAREN'S KITCHEN STORIES
2018-03-15 Bring a 6 to 8 quart pot of water to a boil. At the same time, cook the pancetta in a 12 inch skillet over medium heat until crispy, 6 to 8 minutes. Drain on a paper towel lined plate. In a very large bowl, whisk together the eggs, the cheese, the garlic, and 2 teaspoons of the lemon zest, along with a teaspoon of freshly ground black pepper.
From karenskitchenstories.com


SEAFOOD FETTUCCINE RECIPE | MYRECIPES
Reduce heat to medium-low. Advertisement. Step 2. Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat.
From myrecipes.com


NIGEL SLATER’S CRAB AND CORIANDER FETTUCCINE RECIPE - THE GUARDIAN
2018-11-20 Finely chop 30g of coriander leaves then add them to 250ml of double cream in a saucepan. Warm the cream gently. Remove 250g of dressed crab from its shell and fold into the cream. Season with ...
From theguardian.com


FETTUCCINE WITH CRAB AND FENNEL - FOOD CHANNEL
2010-08-31 Preparation. 1 Roll out the pasta dough and cut into fettuccine. Let dry for 30 minutes or up to 3 hours. 2 Cut off the stems and feathery tops and remove any bruised outer stalks from the fennel bulb. Pinch off a handful of tiny sprigs from the feathery tops and reserve for garnish. Slice off the tough bottom of the bulb, then quarter the bulb lengthwise.
From foodchannel.com


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