Crab Spaghetti With Lemon Gremolata Food

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CRAB SPAGHETTI WITH LEMON GREMOLATA



Crab Spaghetti with Lemon Gremolata image

Provided by Heidi

Categories     Main Course

Number Of Ingredients 16

1 pound spaghetti
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic (, minced)
3/4 cup white wine (, Chardonnay)
1 lemon (, juiced)
½ teaspoon red pepper flakes
1 pound jumbo lump crab meat
1 cup grated Parmesan cheese
kosher salt
2 tablespoons unsalted butter
2 cups fresh sourdough bread crumbs
½ teaspoon kosher salt
1 clove garlic (, minced)
2 tablespoons parsley (, chopped)
2 tablespoons lemon zest (, (from 1 medium lemon))

Steps:

  • Cook spaghetti noodles according to package directions. Drain and reserve 1 cup cooking water.
  • In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and red pepper flakes. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and hot spaghetti and stir to mix well. Add 1/2 cup of Parmesan and kosher salt; toss. Add 1/4 cup of reserved cooking liquid at a time if the pasta needs more liquid. Top with Lemon and Garlic Gremolata and more Parmesan cheese and serve.
  • In medium fry pan, melt butter over medium high heat. Add bread crumbs and kosher salt. Stir to combine in butter. Toast bread crumbs for about 3-5 minutes, stirring occassionally. Be careful so crumbs don't burn. Remove hot bread crumbs from heat and add in garlic, parsley and lemon zest. Stir to combine and add to top of Crab Spaghetti.

SPAGHETTI WITH CRAB AND TOMATOES



Spaghetti with Crab and Tomatoes image

Provided by Julia Turshen

Categories     Pasta     Tomato     Kid-Friendly     Quick & Easy     Dinner     Lunch     Crab     Spring     Summer     Healthy     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6

Number Of Ingredients 8

1 pound good-quality crabmeat, picked over
1 pint cherry tomatoes, halved
1 lemon, zested, juiced
1 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons chopped fresh parsley, divided
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound spaghetti

Steps:

  • Combine crabmeat, tomatoes, lemon zest, lemon juice, pepper, 1/2 cup parsley, 1/4 cup oil, and 1 tsp. salt in a large bowl.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and add to crab mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
  • Transfer pasta mixture to a serving bowl or platter and top with remaining 2 Tbsp. parsley. Serve immediately.

CRAB & LEMON SPAGHETTI



Crab & Lemon Spaghetti image

Make and share this Crab & Lemon Spaghetti recipe from Food.com.

Provided by English_Rose

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces spaghetti or 12 ounces linguine
1 garlic clove
1 red chili pepper, deseeded
1 tablespoon flat leaf parsley
6 ounces crabmeat
2 tablespoons olive oil
1 tablespoon lemon juice
7 tablespoons white wine
salt and pepper

Steps:

  • Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
  • Peel and finely chop the garlic; finely chop the chili. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
  • Heat 2 tbsp of the oil in a large frying pan, add the garlic and chili and fry for 1 minute.
  • Tip the crab meat into the pan with the wine and lemon juice, season with salt and pepper and heat through for a minute or so, stirring.
  • Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley.
  • Toss everything together and serve.

CRAB & LEMON SPAGHETTI



Crab & lemon spaghetti image

Delicious crab and lemon spaghetti in 15 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Pasta, Supper

Time 20m

Number Of Ingredients 7

350g spaghetti or linguine
1 garlic clove
½-1 fresh red chilli
20g pack flatleaf parsley
170g can crabmeat
3 tbsp lemon olive oil
half a glass of white wine

Steps:

  • Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking.
  • Peel and finely chop the garlic; halve, seed and finely chop the chilli. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well.
  • Heat 2 tbsp of the oil in a large frying pan, add the garlic and chilli and fry for 1 minute. Tip the crab meat into the pan with the wine, season with salt and pepper and heat through for a minute or so, stirring.
  • Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.

Nutrition Facts : Calories 416 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium

LEMON-GARLIC PENNE WITH CRAB



Lemon-Garlic Penne with Crab image

Our Christmas Eve supper isn't the same without this seafood pasta. I love lots of garlic, but you can use less to suit your family's tastes. -Chrissy Fessler, Hazleton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 9

2 cups uncooked penne pasta
5 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
1 can (14-1/2 ounces) chicken broth
2 cans (6 ounces each) lump crabmeat, drained
3 tablespoons lemon juice
1/2 cup minced fresh parsley, divided
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

Nutrition Facts : Calories 279 calories, Fat 16g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 537mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL



Spaghetti with crab, cherry tomatoes & basil image

Punchy fresh flavours in a good-for-you-dish are often what you need for a midweek boost. This pasta dish has it all

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

1 tbsp extra-virgin olive oil
2 garlic cloves , chopped
pinch chilli flakes
200g cherry tomatoes , halved
zest and juice 1 lemon
2 x 170g cans white crab meat, drained
200g spaghetti
1 tsp capers , drained and rinsed
handful basil leaves , roughly chopped

Steps:

  • In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
  • Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

Nutrition Facts : Calories 349 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.36 milligram of sodium

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