Pappardelle With Crab And Tarragon Recipes

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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.

HOMEMADE PAPPARDELLE WITH CRAB & BROAD BEANS



Homemade pappardelle with crab & broad beans image

Make your own pappardelle and you may never go back to shop-bought pasta. Fresh crab adds a touch of luxury to a sauce rich with tomatoes and broad beans

Provided by Rosie Birkett

Categories     Dinner, Main course, Pasta

Time 1h15m

Number Of Ingredients 16

215g '00' flour
2 eggs , 1 egg yolk
1 tbsp semolina , plus extra for dusting
100g broad beans , podded
2 tbsp olive oil
pinch fennel seeds
2 banana shallots , finely chopped
small pack of parsley , stalks and leaves separated and finely chopped
1 garlic clove , finely chopped
1 red chilli , deseeded and finely chopped
8 baby plum tomatoes , halved
200g fresh crabmeat , white and brown meat separated
1 lemon , juiced
1 tbsp chopped tarragon , to serve
1 tbsp chopped chives , to serve
cayenne pepper , to serve (optional)

Steps:

  • Blitz the pasta ingredients in a food processor until they clump together - if too wet, add some more flour. Roll into a ball, wrap in cling film and chill for 30 mins.
  • Once rested, cut the pasta in half. Flatten one half, then roll with a rolling pin until it can fit into the widest setting of a pasta machine. Feed the dough through the machine, then fold it in three and pass it through this setting again. Pass it through once more, then give it a quarter turn so it fits through and roll through the widest setting again. Continue to run through the pasta machine, gradually reducing the settings to thinnest. Once you've run it through the thinnest setting, put the dough on a floured surface and repeat with the other half.
  • Once both halves are rolled out, lay them flat on the surface. Square off the ends and any ragged edges, cut both in half and dust with semolina. Loosely fold each of the four lengths over itself into three, then, using a sharp knife, cut into 2cm strips and dust well with semolina. Put on a semolina-dusted tray and leave to dry out for 30 mins-1 hr (or longer) until it feels leathery.
  • Cook the broad beans in boiling water for 2 mins, then drain and cool. Use your nails to pierce the skin, then squeeze the bright green bean into a bowl.
  • When the pasta has dried out, make the sauce. Heat the olive oil and fennel seeds in a non-stick saucepan for a min, then add the shallots, parsley stalks, garlic and chilli. Meanwhile, boil a pan of well salted water. Cook the shallot mix for about 5-8 mins, stirring, until softened and aromatic, then add the tomatoes and parsley leaves and cook for a few more mins until the tomatoes are breaking down - add a splash of water if it starts to dry out. Stir in the brown crabmeat and some lemon juice. Reduce the heat while you cook the pasta.
  • Cook the pasta in the boiling water for 2-3 mins until al dente. Drain, reserving the pasta water, then add the pasta to the saucepan and turn the heat up to medium high. Add 1 tbsp of the pasta water and shake the pan to emulsify the sauce, using tongs to coat the pasta. Add the white crabmeat, the broad beans and some more lemon juice and stir to coat. Season and add more lemon juice to taste. Divide between plates, top with the chives and tarragon and sprinkle with cayenne pepper, if you like.

Nutrition Facts : Calories 416 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium

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

TARRAGON CRAB SALAD



Tarragon Crab Salad image

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Provided by Shelley Wiseman

Categories     Salad     Blender     Tomato     No-Cook     Quick & Easy     Crab     Summer     Healthy     Tarragon     Chive     Lettuce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons mild olive oil
1 pound jumbo lump crabmeat, picked over
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
3 cups baby romaine leaves
Serve with:
Toasted baguette slices

Steps:

  • Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
  • Toss crabmeat with dressing, tarragon, and chives.
  • Season tomatoes with salt and serve topped with romaine and crab

FOGO ISLAND CRAB & KINA PAPPARDELLE WITH PRESERVED LEMON



Fogo Island Crab & Kina Pappardelle with Preserved Lemon image

Courtesy of Chef Tom Riley of Oliver & Bonacini with Nobilo.

Provided by Food Network Canada

Categories     dinner,Main,pasta,seafood,Shellfish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 shallot, diced
½ preserved lemon, insides removed, very finely sliced
80 g cooked crab (per person)
1 sea urchin (per person)
⅛ cup chives
Sea Urchin Butter (see below)
¼ cup Nobilo Regional Collection Sauvignon Blanc
100 g fresh pappardelle (per person)
150 g melted butter, for poaching
Chervil, to garnish
Sea urchin (1-2 roe per person)
1 shallot
100 g butter
1 clove garlic

Steps:

  • Sweat shallots and lemon, then deglaze with wine.
  • Add crab, reserving a large piece for garnish.
  • Cook pasta in salted boiling water. Drop reserved crab and sea urchin into butter to poach.
  • Combine pasta with lemons and shallots. Fold in crab and sea urchin butter - keep it moving to emulsify butter.
  • Add chives and season to taste. Remove crab and urchin from butter and pat dry.
  • Plate pasta garnish with crab, urchin and chervil.
  • Cook out shallot and garlic until soft.
  • Blend with room temperature butter and urchin. Season.
  • Chill until needed.

CREAMY LOBSTER AND CORN PAPPARDELLE



Creamy Lobster and Corn Pappardelle image

The tender chunks of lobster paired with a rich tarragon and chive cream sauce and sweet corn may make this pasta dish decadent, but those ingredients don't have to break the bank. I often take advantage of when lobster tails are on sale at my grocery store, and I stock up then to make this pasta.

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Two 1 1/2-pound Maine lobsters
Kosher salt and freshly ground black pepper
1 pound pappardelle pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups fresh corn or frozen corn, thawed
1 large shallot, minced (2 tablespoons)
1 large stalk celery, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup shredded Parmesan
2 tablespoons chopped fresh chives, plus more for garnish, optional
1 tablespoon chopped fresh tarragon, plus more for garnish, optional

Steps:

  • Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
  • Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
  • While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
  • Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.

TARRAGON CRAB SANDWICHES



Tarragon Crab Sandwiches image

Imitation crabmeat gets a boost of flavor from tarragon and hot pepper sauce. From the Taste of Home Test Kitchen, this crab spread is served with bacon on sourdough for a truly delicious sandwich.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 package (16 ounces) imitation crabmeat, chopped
1/3 cup chopped celery
1/3 cup mayonnaise
1 tablespoon chopped green onion
2 teaspoons minced fresh tarragon
2 to 3 drops hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
12 ready-to-serve fully cooked bacon strips
12 slices sourdough bread, toasted
6 lettuce leaves
6 slices tomato

Steps:

  • In a large bowl, combine crabmeat and celery. In a small bowl, combine the mayonnaise, onion, tarragon, pepper sauce, salt and pepper. Pour over crabmeat mixture and toss to coat., Cook bacon according to package directions. On six bread slices, layer with lettuce, tomato, bacon and crab mixture. Top with remaining bread.,

Nutrition Facts : Calories 591 calories, Fat 20g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1524mg sodium, Carbohydrate 78g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.

CRAB AND CORN PASTA WITH TARRAGON CREAM



Crab and Corn Pasta With Tarragon Cream image

Adapted from a recipe in Cuisine Tonight's "Quick and Easy Pasta" edition. This is indeed quick, very easy, and quite delicious, like a crab/corn bisque over pasta.

Provided by Essay33

Categories     One Dish Meal

Time 30m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 11

8 ounces pasta, preferably long fusilli or 8 ounces fettuccine pasta
4 slices thick-sliced pancetta or 4 slices bacon, diced
1/3 cup green onion, white and very light green parts, minced
2 teaspoons garlic, minced
1/4 cup dry sherry
2 tablespoons unsalted butter
1 1/2 cups fresh corn kernels (about 2 small ears)
3/4 cup cream
1 tablespoon fresh tarragon, minced
6 -7 ounces cooked crab meat
salt & freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling water until al dente, drain, set aside.
  • Cook pancetta or bacon in a large saute pan over medium high heat until crisp. Remove bacon to drain on a paper towel, reserve the bacon drippings.
  • Saute the minced shallots and garlic in 2 TB of bacon drippings over medium heat until soft, 2-3 minutes.
  • Deglaze the saute pan with sherry, cook until nearly evaporated, about 2 minutes. Melt butter in pan. Add corn, cook until softened, about 3 minutes. Stir in cream and tarragon, bring to a simmer.
  • Add pasta and bacon to pan, season to taste with salt and pepper. Turn off heat and gently fold in crab meat.
  • NOTE: My husband tells me this is delicious, but I am highly allergic to crab, so I used shredded lobster tail meat in my portion instead. Oh my word, it was awesome. Either way a winning recipe.

Nutrition Facts : Calories 495.8, Fat 21.6, SaturatedFat 12.8, Cholesterol 106.3, Sodium 198.6, Carbohydrate 56.1, Fiber 3.2, Sugar 5.3, Protein 18.4

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From thenationalstudent.com


GARLICKY TARRAGON PAPPARDELLE WITH MUSSELS, SHRIMP & CHORIZO
35 minutes · Serves 6A simple and easy chicken wing recipe packed with Old Bay flavor! These Crispy Honey Old Bay Chicken Wings are smoky, spicy, sweet, and easy to make. One bite into these wings will have you craving for more. They are simple fried chicken wings with a Maryland flare. Serve them as an appetizer or a simple weeknight dinner! @begreedyeats
From pinterest.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


CRAB CAKE SAUCE {CRAB CAKE RECIPE} - WHAT A GIRL EATS
2021-02-02 If making ahead of time, cover with plastic wrap and refrigerate for up to 3 hours. Coat in Panko bread crumbs or dust with flour. Heat oil in a large skillet, about 1/4″ to 1/2″ oil until shimmering. Fry crab cakes in batches, 3-4 at a time, cooking about 4 minutes per side. Serve with Lemon Tarragon Mayonnaise.
From whatagirleats.com


CRAB PAPPARDELLE WITH ORANGE ZEST RECIPE - FOOD REPUBLIC
2014-07-01 Directions. Add the pappardelle to a large pot of boiling, salted water. Cook for around four minutes or until al dente. While the pasta boils, place a frying pan on medium heat, add a splash of olive oil and cook the chilies. Add the crab meat and cook for a minute. Finally, stir in the white wine and orange juice.
From foodrepublic.com


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