CREAMY DUNGENESS CRAB WITH PENNE PASTA
This is SO GOOD!!! Very rich and absolutely fabulous. Serve with a caesar salad and garlic bread and you are in heaven on earth!
Provided by SweetFuzion
Categories Crab
Time 25m
Yield 1 platter of pasta, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the penne according to directions in salted water then drain and lightly oil and set aside.
- Saute the shallots and garlic in the butter over med-low heat until softened, about 1 to 2 minutes.
- Increase heat to high and add the heavy cream and reduce the cream over the heat for 1 minute.
- Add the white wine, sugar, salt and pepper, and pinch of cayenne and reduce heat to low heat and continue to simmer for about 2-3 minutes.
- Add 3/4 of the crabmeat and all of the penne, and the parmessan cheese and gently toss together.
- Transfer to serving platter and sprinkle with dill, extra parmessan and remaining dungeness crab.
- Enjoy!
Nutrition Facts : Calories 1019.4, Fat 60.3, SaturatedFat 36.2, Cholesterol 232.5, Sodium 540.8, Carbohydrate 97.6, Fiber 12.6, Sugar 0.9, Protein 23.7
EASY CRAB LINGUINE
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
LEMON-GARLIC PENNE WITH CRAB
Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.
Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
CRAB 'N' PENNE CASSEROLE
Purchased Alfredo sauce lends creaminess to this crab casserole while red pepper flakes kick up the taste. Summer squash and zucchini bring garden-fresh goodness to the comforting main dish from Bernadette Bennett of Waco, Texas.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. , Cover and bake 35 minutes or until heated through. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned.
Nutrition Facts : Calories 323 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 721mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
DUNGENESS CRAB TOASTS
Provided by Marian Burros
Categories easy, quick, appetizer
Time 10m
Yield Eight servings
Number Of Ingredients 8
Steps:
- In a mixing bowl combine the crab, scallions and mayonnaise. Season to taste with salt, cayenne and lemon juice.
- Toast the bread slices and spread with the crab mixture. Garnish with a small sprig of chervil and serve immediately.
CRAB PASTA IN A CREAMY GARLIC WHITE WINE SAUCE
Found this wonderful recipe on a long distance runners blog. Wonderfully creamy and easy to make. Adjust the flour and milk depending on how creamy or thick you want your sauce. Ingredients as is will give you a very thick sauce.
Provided by DSimone
Categories Low Cholesterol
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta and set aside.
- Melt butter in small skillet. Add garlic and onion and cook until tender. Add wine and cook until liquid reduces to half. Add salt and pepper.
- In large skillet, heat 1 tbs butter and flour. Cook until smooth. Add milk slowly, stirring to smooth out. Add onion mixture, stir, Add crab meat, stir. Add pasta and stir.
- Serve with grated romano cheese.
Nutrition Facts : Calories 350.1, Fat 5.3, SaturatedFat 2.7, Cholesterol 35.7, Sodium 519.8, Carbohydrate 49.5, Fiber 2.2, Sugar 2.4, Protein 19.5
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 CRAB AND PASTA SALAD
Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.
Provided by dakota kelly
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 27m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
- In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
- In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.
Nutrition Facts : Calories 295 calories, Carbohydrate 35.6 g, Cholesterol 54.3 mg, Fat 8.6 g, Fiber 2 g, Protein 19.2 g, SaturatedFat 2.2 g, Sodium 504.1 mg, Sugar 3.5 g
CREAMY CRAB & PEA PASTA
Fresh crab is one of summer's real treats and its delicate flavour means it needs only minimal cooking
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
- Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.
Nutrition Facts : Calories 512 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.83 milligram of sodium
LINGUINE WITH CRAB, LEMON, CHILE, AND MINT
To make this pasta sing, use the freshest, best-quality crab available, such as jumbo lump crabmeat, Dungeness, or king crab. Adjust the heat from the chiles and the amount of lemon juice to your liking.
Provided by Bon Appétit Test Kitchen
Categories Citrus Fruit Pasta Shellfish Dinner Lemon Mint Seafood Crab Winter Chile Pepper Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium heat. Add shallots and stir until just soft, 3-4 minutes. Add garlic and 1 chile and cook, stirring often, until fragrant, about 1 minute.
- Add 1/2 tablespoon lemon juice and 3 tablespoons pasta cooking liquid to shallot mixture; add a pinch of pepper. Stir until liquid is almost evaporated, about 1 minute.
- Transfer pasta to skillet and add 1/2 cup reserved pasta cooking liquid. Increase heat to medium-high. Cook, tossing pasta or stirring with tongs, until liquid is almost evaporated and pasta becomes glossy, about 2 minutes. Add the remaining 3 tablespoons butter, 1 tablespoon oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, crab, half of mint, and more chile rounds, if desired.
- Stir pasta until butter melts and pasta is well coated, adding more pasta cooking liquid if dry. Divide between bowls; top with remaining 1 teaspoon lemon zest and mint. Sprinkle with more lemon juice if desired.
PASTA WITH NED'S CREAMY CRAB SAUCE
In the minds of many West Coast chefs, the Dungeness crab is the ocean's finest crustacean. Canadian chef Ned Bell, who attended the 2004 Workshop, showcases the sweet meat in this pasta sauce, which gets some of its creamy body from pureed cauliflower. The dish is rich and worthy of the spotlight, so balance it with a simple butter lettuce salad in a tangy vinaigrette.
Yield serves 6 to 8
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over moderate heat. Add the onion and garlic and sauté until the onion softens slightly, about 5 minutes. Add the cauliflower, milk, chile flakes, and 1 teaspoon salt. Bring just to a simmer, then adjust the heat to simmer gently. Cook, uncovered, until the cauliflower is tender, 10 to 15 minutes. Puree in a blender. Transfer to a bowl and whisk in the mascarpone and mustard.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until al dente. Drain and return the pasta to the warm pot. Add the cauliflower sauce and Cheddar and toss over moderately low heat until the cheese melts. Taste for salt. Add the crab meat and chives and toss again. Serve immediately in warm bowls.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
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