CRAB SPAGHETTI WITH ZUCCHINI AND BASIL
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
- Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything.
- Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil.
LINGUINE WITH ZUCCHINI, TOMATO, AND CRAB RECIPE
With the farmers market filled with plump, juicy tomatoes, stacks of smooth-skinned zucchini, and aromatic fresh herbs, now is the perfect time to combine summer's best produce into one vegetable-filled pasta. Some bonus crabmeat kicks it up a decadent notch.
Provided by Yasmin Fahr
Categories Entree Quick Dinners Pasta
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot of salted boiling water, cook pasta for half the cooking time specified on the package. Drain in a colander, drizzle lightly with oil and toss to coat to prevent sticking.
- Wipe out the pot, then add the remaining 2 tablespoons olive oil and heat over medium-high heat until shimmering. Add onion, a pinch of salt, and chili flakes and cook until softened, about 4 minutes. Add zucchini and tomatoes, season with salt and pepper, and cook until tomatoes and zucchini have softened, about 5 minutes. Transfer to a bowl along with any juices and set aside.
- Return pasta to the pot along with 1 cup vegetable stock and cook over medium-high heat, stirring frequently, until most of the stock is absorbed. Continue stirring in stock, 1/2 cup at a time, until pasta is al dente (you may not need the full quart of vegetable stock; conversely, if you use all of the stock and still need to cook the pasta further, add water 1/2 cup at a time until pasta is al dente). Stir in tomato mixture and crabmeat and cook until warmed through; if necessary, add more water or stock, 1 tablespoon at a time, to create a saucy consistency. Season with salt and pepper, top with fresh basil, and serve. This Recipe Appears In One-Pot Wonders: Linguine With Zucchini, Tomato, and Crab
Nutrition Facts : Calories 396 kcal, Carbohydrate 47 g, Cholesterol 67 mg, Fiber 5 g, Protein 25 g, SaturatedFat 3 g, Sodium 681 mg, Sugar 7 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g
CRAB AND ZUCCHINI LINGUINE
From todays local paper The West Australian. Fresh linguine is stressed as essential (usually can be found in the fridge section of the supermarket and only takes a couple of minutes to cook). Times are estimated.
Provided by ImPat
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pick through the crab meat to ensure there is no shell.
- Finely shred the zucchinis or either coarsely grate them or use a mandolin to slice.
- Add the olive oil to a wide pan and add the shredded zucchini and cook for a couple of minutes over a high heat until they collapse but have not coloured.
- Add the garlic and chillies and cook for a couple of minutes longer.
- Season well with the salt and pepper and fold through the crab meat.
- Meanwhile cook the linguine in salted water - this should not take more than 2 minutes.
- Lightly drain the linguine and then mix through the crab mixture.
- Fold through the parsley and lemon juice and then serve with the lemon wedges.
CRAB LINGUINE WITH CHILLI & PARSLEY
Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium
ZUCCHINI LINGUINE
Like many gardeners, I am overwhelmed with zucchini in the summer. I wanted a different way to serve them, that didn't use a lot of cheese to build flavor. You could make this using different pasta shapes, but if you do I suggest cutting the zucchini to similar size and shape. For example, if making with little shells, cut the zucchini is small dice. Portions based on serving as a side dish, but could also be a vegan main dish - in which case, serves 2. Feel free to serve with grated parmesan if you like, but we like it just fine without.
Provided by dianegrapegrower
Categories Peppers
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Cook linguine in salted, boiling water.
- 2. While pasta is cooking, healt butter and oil in large skillet. Saute onion and red pepper until tender. Add zucchini and saute until tender. Add remaining ingredients and mix to combine thoroughly.
- 3. Drain pasta, reserving 1/2 cup cooking water. Add to zucchini and toss to combine. Add reserved cooking water as needed to moisten.
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
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
CONNIE'S ZUCCHINI "CRAB" CAKES
These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!
Provided by Patti Jo
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
- Shape mixture into patties. Dredge in flour.
- In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g
CRAB LINGUINE
Becky Moldenhauer of La Crescent, Minnesota lightened up the creamy sauce for this delicious seafood pasta dish after seeing it in a cookbook. "My entire family loves it," she notes. "In fact, they always ask for seconds."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat. , In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through. , Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat.
Nutrition Facts :
LINGUINE WITH ZUCCHINI
Provided by Florence Fabricant
Categories dinner, weekday, pastas
Time 30m
Yield 3 main dish servings, 4 or more first-course servings
Number Of Ingredients 10
Steps:
- Set three quarts of salted water over high heat in a large covered pot.
- While the water is heating, place a large skillet over medium heat and add four tablespoons of the olive oil. Add the onion and saute for a few minutes, until tender but not brown. Stir in the garlic, cook briefly, then add the tomato. Cook, stirring, over high heat until some of the liquid in the tomato evaporates.
- Add the zucchini and stir-fry for a few minutes until the zucchini wilts. Stir in the sun-dried tomatoes. Season to taste with salt and black and red pepper. Set aside.
- When the water boils, add the linguine and cook uncovered until it is al dente, about seven minutes. Drain thoroughly. Lightly season the linguine with salt if desired, toss with the remaining tablespoon of olive oil and divide among three or more individual plates.
- While the linguine is draining, reheat the zucchini mixture. As soon as the linguine is portioned out, divide the zucchini mixture evenly, mounding it on top of each serving of pasta. Dust with Parmesan cheese and serve.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 20 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 9 grams
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.
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