CRAB PASTA
This crab pasta is a ridiculously easy and tasty combination.
Provided by Caroline's Cooking
Categories Main Course
Time 10m
Number Of Ingredients 6
Steps:
- Cook the pasta according to the packet instructions - would recommend slightly al dente.
- Meanwhile, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
- Drain the pasta and dry the pan then add 2 tbsp olive oil (or 1tbsp each of butter and oil) and cook the garlic for a minute until you can see it is softening but not browning.
- 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).
Nutrition Facts : Calories 311 kcal, Carbohydrate 6 g, Protein 22 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 1544 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EASY CRAB LINGUINE
This crab pasta with a simple lemon butter sauce is one of the quickest and tastiest recipes you can whip up with minimal ingredients and loads of flavour!
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 9
Steps:
- Cook the linguine in a large pot of salted, boiling water according to package instructions.
- Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without colouring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
- Stir in the cooked crabmeat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crabmeat and toss to combine, add half of the reserved of pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh parsley before serving.
Nutrition Facts : Calories 528 kcal, Carbohydrate 59 g, Protein 28 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1609 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
QUICK CRABMEAT PASTA RECIPE - (3.8/5)
Provided by Allie
Number Of Ingredients 9
Steps:
- Cook noodles, meanwhile heat butter and garlic until brown. Add half and half and pepper. Heat 3 minutes, stirring some. Add Parmesan and stir for another minute. Toss in crabmeat until heated and top noodles with sauce. Serve immediately with additional cheese.
QUICK CRAB MELTS
Two types of cheese on top of a savory crab mixture make these open-faced sandwiches ooey-gooey good! I usually serve them for dinner, but they also make a great app when cut in half. -Donna Bennett, Bramalea, Ontario
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended. Place muffin halves on an ungreased baking sheet., Broil 4-6 in. from heat until toasted. Spread with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.
Nutrition Facts : Calories 492 calories, Fat 29g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 1055mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
FRESH PASTA WITH CRABMEAT, PEAS AND CHILE
Provided by Kay Chun
Categories Quick & Easy Father's Day Dinner Crab Pea Healthy Potluck Chile Pepper Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta.
- While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes. Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute. Add crab and cook until heated through, about 2 minutes. Add pasta, lemon juice, cheese, chile, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary. Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
CRABMEAT QUICHE
Serve for a delicious and elegant luncheon!
Provided by BRIGITS
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool.
- In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese.
- Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 17.8 g, Cholesterol 161.9 mg, Fat 29.2 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 13.6 g, Sodium 757.3 mg, Sugar 0.9 g
LINGUINE WITH CRAB MEAT
At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon's racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle's version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it's sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You'll have plenty left over, enough to test your cocktail-making chops before dinner.
Provided by Florence Fabricant
Categories dinner, easy, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.
- Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.
- Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 884 milligrams, Sugar 4 grams, TransFat 0 grams
EASY 1970S CRAB AND PASTA SALAD
I remember eating this as a kid in the 70s. It was delicious!
Provided by LynJudd
Time 8h10m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and transfer to a mixing bowl.
- Mix crab and lemon juice into the pasta, followed by water chestnuts, mayonnaise, onion, salt, and pepper.
- Cover and refrigerate, 8 hours, or overnight.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 36.4 g, Cholesterol 50.4 mg, Fat 34.3 g, Fiber 2.3 g, Protein 16.7 g, SaturatedFat 5.1 g, Sodium 418.3 mg, Sugar 3 g
CRAB MEAT PASTA
Provided by Bryan Miller
Categories dinner, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large pot or saucepan, heat the olive oil over medium-high heat. Add the green pepper and garlic. Cook for 1 minute, stirring. Add the leeks and the crabs and stir for 2 minutes.
- Add the wine. Cover and bring to a boil. Simmer for 8 minutes.
- Remove the crabs from the pot and let cool to room temperature. Add saffron to the cooking liquid, stir, and reserve.
- Remove the meat and set aside in a warm place. Return any juices from the crabs to the pot.
- Cook the pasta in a large pot of salted boiling water. When al dente, drain well. Toss the pasta in the pot in which the crabs were cooked. Stir gently for 1 minute.
- Distribute pasta and sauce evenly in bowls. Garnish with crab meat.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 16 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 80 milligrams, Sugar 5 grams
SPAGHETTI WITH WHITE CRABMEAT,OLIVE OIL, CHILLI AND GARLIC
Quick, easy and delicious pasta dish best with fresh crab if possible, adding the brown meat will make it too mushy. From simply seasonal by Claire Macdonald from the Isle of Skye
Provided by lindseylcw
Categories One Dish Meal
Time 12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- cook spaghetti for 6 - 7 minutes.
- drain and immediately mix in chilli, garlic and oil.
- Put in crab parsley, pepper and salt.
- mix thoroughly to allow crabmeat to warm through.
- serve as soon as possible.
Nutrition Facts : Calories 466.3, Fat 11, SaturatedFat 1.6, Cholesterol 47.6, Sodium 1154, Carbohydrate 58.6, Fiber 3, Sugar 1.9, Protein 31.3
CRABMEAT PASTA
Make this delicious Crabmeat Pasta recipe for an easy meal. With yummy alfredo and invigorating red pepper, our Crabmeat Pasta is sure to delight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package, omitting salt; drain, reserving 1/2 cup cooking water. Cover pasta to keep warm.
- Heat oil in large skillet on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min. Reduce heat to medium. Add reserved cooking water, peas, lemon juice and crushed red pepper; cook and stir 1 min. Stir in crabmeat; cook 2 min. or until heated through, stirring constantly.
- Add pasta to skillet along with the pasta sauce, butter and cheese; cook and stir 2 to 3 min. or until butter is melted and pasta mixture is heated through. Remove from heat.
- Add parsley; mix lightly.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 590 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 4 g, Protein 20 g
CRABMEAT BOATS
Steps:
- Preheat oven to 400°. Carefully hollow out each roll, leaving a 1/2-in. shell (save removed bread for another use). Spread inside of rolls with butter. In a large bowl, combine the crab, cheese, celery, mayonnaise, parsley, seafood seasoning if desired, and paprika; divide between rolls. Wrap each in foil and place on a baking sheet. Bake until cheese is melted, 15-20 minutes.
Nutrition Facts : Calories 661 calories, Fat 44g fat (16g saturated fat), Cholesterol 148mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.
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CRAB PASTA (EASY CRAB LINGUINE) - NO SPOON NECESSARY
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5/5 (3)Category Entree, Main CourseCuisine American, ItalianCalories 626 per serving
- Cook Pasta: Add 3 ½ to 4 quarts (14-16 cups) of water to a large pot and bring to a boil. Season the water with 1 ½ tablespoon of kosher salt. Add the pasta and cook, stirring occasionally, until 1 minute shy of al dente according to the package instructions. Reserve 1 cup of cooking water and then drain the pasta.
- While the pasta is cooking, sauté shallots + aromatics: Meanwhile, heat 2 tablespoons of butter in a large, high-sided sauté pan over medium heat. Add the shallots and garlic. Cook, stirring often, until just softened, about 2-3 minutes. Add the Italian seasoning, crushed red pepper flakes and a pinch of salt and pepper. Cook, stirring, until fragrant, about 1 minute.
- Add the wine + tomatoes: Add the wine followed by the tomatoes to the pan. Season with a generous pinch of pepper. Stir to combine. Bring to a simmer and reduce the heat to maintain a simmer. Simmer, stirring often, until the wine is reduced by about half and the tomatoes are soft and juicy, about 6-8 minutes.
- Add remaining butter: Add the remaining butter to the pan and gently whisk/stir until the butter is melted and combined.
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