CRAB AND CHERRY TOMATO FETTUCCINE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
CRAB PASTA IN A CREAMY GARLIC WHITE WINE SAUCE
Found this wonderful recipe on a long distance runners blog. Wonderfully creamy and easy to make. Adjust the flour and milk depending on how creamy or thick you want your sauce. Ingredients as is will give you a very thick sauce.
Provided by DSimone
Categories Low Cholesterol
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350.1, Fat 5.3, SaturatedFat 2.7, Cholesterol 35.7, Sodium 519.8, Carbohydrate 49.5, Fiber 2.2, Sugar 2.4, Protein 19.5
TOMATO CRABMEAT SAUCE FOR PASTA
This from a "The Legal Sea Foods Cookbook" (1988) and I am using their own variation from Lobster Sauce for Pasta (if you want lobster, just substitute 1-1 1/2 cups lobster meat for the crab).
Provided by Oolala
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large casserole, and saute the onions and garlic for about 10 minutes, or until wilted but not browned.
- Stir in the tomatoes, lower the heat, and simmer until they reduce slightly and form a sauce, about 15 minutes.
- Stir the sauce occasionally.
- Add the crab meat and cook for only a moment to heat through.
- Meanwhile, cook the pasta according to the package directions until it is cooked throughh but still firm.
- Drain thoroughly, toss with the butter, then top with the sauce.
- Serve immediately.
Nutrition Facts : Calories 644.1, Fat 15.5, SaturatedFat 3.7, Cholesterol 31.4, Sodium 511, Carbohydrate 98.5, Fiber 6.7, Sugar 9.3, Protein 27.4
CRAB IN TOMATO SAUCE WITH PASTA
I love crab recipes. Got this one out of cook.com pasta Sauce Recipes. Serve with some crusty bread and a salad and you have a great dinner. It turns out great!
Provided by Chef Rita New York
Categories Crab
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, combine butter and olive oil and saute onion and garlic over medium heat for 2 to 3 minutes, add the flour and cook and stir until flour is well blended. Stir in broth, tomatoes, salt and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add crab meat and cook for 5 minutes. Stir in spinach and cook just until fresh spinach melts or the packaged spinach is hot. Toss hot pasta with 1/3 Parmesan cheese, then top pasta with crab-tomato sauce. Pass remaining cheese.
Nutrition Facts : Calories 245.9, Fat 11.2, SaturatedFat 5, Cholesterol 79, Sodium 876.5, Carbohydrate 14.1, Fiber 5, Sugar 3.9, Protein 24.8
SPAGHETTI WITH CRABS
This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli's "The Frankies Spuntino Kitchen Companion and Cooking Manual," written with Peter Meehan. It's for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.
Provided by Sam Sifton
Categories dinner, easy, main course
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
- Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm - really al dente. Drain.
- Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 438 milligrams, Sugar 4 grams
WHITE SAUCE CRAB PASTA
This is a creation of my own that resulted from too much white sauce when I made another recipe from here. So, I played around with what I had in the house and came up with this tasty meal. It actually uses imitation crabmeat instead of real crab. It's very mild, so feel free to spice it up if you prefer.
Provided by karen
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
ITALIAN BLUE CRAB SAUCE
This is our Xmas Eve dinner every year. Also, my all time favorite pasta dish! This tradition started because Catholics did not eat meat on Christmas Eve and they sought out seafood based pasta dishes to serve instead. All ingredients are approximations since we never really measure anything. Alter to suit your family's tastes! THIS RECIPE SHOULD BE MADE ONE DAY AHEAD TO ALLOW THE CRAB FLAVORING TO PERMEATE THE MARINARA!
Provided by RedVinoGirl
Categories Crab
Time 3h20m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Using a large stockpot, cover the bottom of the pot with the EVOO.
- Once heated, saute the garlic, crushed red pepper, parsley and basil.
- Add in crushed tomatoes and tomato paste and simmer for 30 minutes.
- Add in the crab and simmer with the lid partially covered for several hours.
- Remove from heat and cool. Put back in refrigerator and allow to sit overnight.
- 1 hour before serving, take out and simmer again on the stove.
- Remove crabs to allow to cool. Serve sauce over spaghetti.
- Once the pasta course is complete, serve the whole crabs and pick out the meat. UNBELIEVABLE!
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