Crab Fettuccine With Basil Cream Sauce Food

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

CRAB FETTUCCINE

Steps:

• Drain crabmeat, remove any bits of shell.
• Melt butter in a large skillet over medium heat; add pressed garlic and sauté until tender. Stir in half and half, and bring to a boil. Reduce heat and simmer, stirring occasionally, 5 to 7 minutes or until mixture is thickened.
• Add crabmeat, hot cooked pasta, Parmesan cheese, chopped parsley, and pepper, tossing gently.
• Serve immediately.

CRAB FETTUCCINE WITH BASIL CREAM SAUCE

Steps:

• 1. Melt the butter and olive oil in a heavy sauce pan over medium heat. Add the tomatoes and garlic and simmer slowly until the tomatoes soften and begin to break down. Add the cream and ⅓ cup white wine. Simmer 10 minutes, thinning with additional white wine if the sauce becomes thicker than heavy cream. 2. While the sauce is simmering, cook the pasta in rapidly boiling salted water until soft, but still firm to the bite. Drain. 3. To the sauce add the crab meat, fresh basil, salt and pepper to taste and 2 TB chopped parsley. Heat through as the pasta cooks. (Don't overcook or the crab will begin to toughen, and the basil will wilt excessively.) Add the pasta and toss to combine well. 4. Place the pasta on a serving platter (or individual plates), sprinkle with remaining parsley and Parmesan and garnish with whole basil leaves. Serve with a leaf lettuce salad, crusty french bread and a Cabernet Blanc or Zinfandel Blanc. Makes 4 servings. 5. The tomatoes give this sauce a pink hue, making the final dish particularly appealing served on white china garnished with the green basil leaves. Lobster, shrimp or king crab can also be used, but the sweet flavor of fresh dungeness crab adds a great deal to the dish. Fresh, vine ripened tomatoes and fresh basil make the dish work at its best. Fresh homemade pasta is also best. However, fresh fettuccine, found in the deli case in most major supermarkets will work well. Servings: 4

CRAB ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.

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.