Pasta With Neds Creamy Crab Sauce Recipes

CREAMY PASTA WITH IMITATION CRAB

Steps:

• Bring a large pot of lightly salted water to a boil.
• At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
• Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
• Drain pasta.
• Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

CRAB PASTA IN A CREAMY GARLIC WHITE WINE SAUCE

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.

WHITE SAUCE CRAB PASTA

Steps:

• Cook the pasta as directed on the box.
• Meanwhile, in a saucepan, melt the butter over medium heat.
• Add the onion and cook, stirring often until softened, for about 5 minutes.
• Stir in the flour and cook for about 1 minute.
• Stir in the clam juice, cream and garlic powder.
• Bring to a boil, stirring continuously.
• Drain pasta and return to the pot.
• Stir in the imitation crab and cream sauce.
• Toss to combine all the ingredients.
• Garnish with cilantro or parsley if desired.

CREAMY CRAB AND PASTA SALAD

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.

PASTA WITH CREAMY, SPICY CRAB SAUCE RECIPE - (5/5)

Steps:

• Warm olive oil in a sauce pan over medium heat and add onions. Saute for 2 - 3 minutes then add fennel. Continue to sauté for another 6-8 minutes until onion and fennel begin to brown. Add the garlic and stir for 1 minute. Add the red pepper and basil. Stir to coat with oil. Raise heat to high and stir constantly. Pour in the wine and allow the alcohol to evaporate: 1 minute. Lower heat and add the clam juice and tomato sauce. Add salt and pepper to taste. Cover and simmer the sauce for 45 minutes, stirring occasionally. Prepare the pasta according to package directions. In a small bowl, whisk together the cream and tomato paste. Add to the simmering sauce and continue to simmer for another 5 minutes. Mix in the cheese and then add the crab meat and stir carefully to incorporate. Cook until heated through, 2-3 more minutes. Serve atop pasta.

CREAMY CRAB & PEA PASTA

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.

PASTA WITH NED'S CREAMY CRAB SAUCE

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.