SPICY CRAB PASTA
I made this up once when I was short on groceries. Surprisingly, it was super easy! The amounts for the spices are just my recommendation, but really it's just to taste.
Provided by BRIGHTEYZ
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 46.1 g, Cholesterol 49.2 mg, Fat 13.4 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 7.6 g, Sodium 912.8 mg, Sugar 2.2 g
HEALTHY PASTA WITH SPICY CRAB
Steps:
- Heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown. Add the wine and cook until reduced. Add the crab and cook until just heated through.
- Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint, lemon zest. Drizzle with olive oil and season with salt and pepper.
Nutrition Facts : Calories 345 calorie, Fat 10 grams, SaturatedFat 2.5 grams, Cholesterol 48 milligrams, Sodium 358 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 20 grams, Sugar 2 grams
SPICY CRAB OVER PASTA
I love crab meat and added with my favorite pasta, you can't beat this one. It's a quick week night dinner.
Provided by Nimz_
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
- When they sizzle, add the tomatoes, crushing them with your hands.
- Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
- Simmer for 7 to 10 minutes, until thick but still fairly liquid.
- Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
- Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.
Nutrition Facts : Calories 122.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 24.1, Sodium 558.5, Carbohydrate 9.1, Fiber 2.1, Sugar 6.3, Protein 12.6
SPICY CRAB AND CORN PASTA
Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.
Provided by Lidey Heuck
Categories dinner, weeknight, pastas, seafood
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
- Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
- Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
- Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
- Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
- Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.
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