CREAMY CRAB & PEA PASTA
Fresh crab is one of summer's real treats and its delicate flavour means it needs only minimal cooking
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 7
Steps:
- Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
- Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.
Nutrition Facts : Calories 512 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.83 milligram of sodium
CRAB ALFREDO
Simply put, delicious! A little on the decadent side, but it can be made with fat-free half-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a nice salad, and a glass of Chardonnay.
Provided by LisaJ
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 648.5 calories, Carbohydrate 52.6 g, Cholesterol 140.6 mg, Fat 37.2 g, Fiber 2.2 g, Protein 27.6 g, SaturatedFat 22.4 g, Sodium 516 mg, Sugar 2.3 g
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.
FETTUCCINE WITH CREAMY PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
CRAB FETTUCCINE ALFREDO
"This is one recipe I just can't resist," writes Chris Carattini from Laramie, Wyoming. "It's so delicious and simple to put together-but looks elegant and like you really fussed. Also, an easy recipe to double when friends drop in at the last minute."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Drain fettuccine; top with crab mixture.
Nutrition Facts : Calories 668 calories, Fat 34g fat (20g saturated fat), Cholesterol 136mg cholesterol, Sodium 681mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 3g fiber), Protein 36g protein.
FETTUCCINE WITH FRESH VEGETABLES
Make and share this Fettuccine With Fresh Vegetables recipe from Food.com.
Provided by Daisy58
Categories < 30 Mins
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
- Cook and stir about 8 minutes.
- Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.
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 :
HOLIDAY CRABMEAT BALL
Tasty and quick imitation crabmeat appetizer sure to please a crowd. Prepare with enough time to chill! This tastes best with the addition of Tiger Sauce. If you cannot find it (usually in the ketchup/condiment section) and use cocktail sauce instead, remember cocktail sauce contains horseradish and adjust your ingredients accordingly!
Provided by grampnana
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 1h10m
Yield 25
Number Of Ingredients 6
Steps:
- Pulse crabmeat in a food processor several times until minced. Transfer crabmeat to a large bowl. Blend cream cheese in food processor until creamy. Add onion, horseradish, and Worcestershire sauce to cream cheese; blend until smooth.
- Stir cream cheese mixture into crab mixture until well-combined. For crab mixture into 2 to 3 balls, cover with plastic wrap, and refrigerate until firm and chilled, at least 1 hour. Place crab balls on a platter and top with cocktail sauce.
Nutrition Facts : Calories 94 calories, Carbohydrate 10.6 g, Cholesterol 17.4 mg, Fat 3.5 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 2.1 g, Sodium 539.6 mg, Sugar 4.8 g
LINDA'S FETTUCCINE, CRABMEAT AND VEGGIES IN CREAMY CHEESE SAUCE
This scrumptious pasta dish will tickle your taste buds, with a nice blend of veggies, seafood, and cheesey sauce atop mounds of pasta. Served with Garlic Italian bread, a simple salad, and a nice glass of wine, makes this meal fit for a king.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Clean crabmeat.
- In a lg. skillet heat vegetable oil, on med-high heat, until bubbly.
- Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour.
- Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.
- Cook on med-high, until pieces are slightly brown.
- When crabmeat pieces are done, take out of the oil, and drain on paper towels.
- Meanwhile place the butter in a med. size sauce pan.
- Melt it on a low heat.
- Add the garlic and cook to about 1 minute Do not brown.
- Add in the cream, and stir the mixture until warmed.
- Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.
- Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat.
- Add tomatoes, and let cook until all veggies are tender, but not mushy.
- Add the crab, to heat through. DO NOT overcook.
- When heated, turn heat to warm.
- Meanwhile in a lg. pot, bring water to a boil.
- Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking.
- Cook the fresh pasta noodles according to pkg. directions.
- This should not take longer than 4 mins., if you are using fresh pasta.
- If using packaged noodles, cook according to package directions.
- Drain in a colander when cooked.
- Place the drained pasta into the pan with the warm sauce.
- Add salt and freshly cracked black pepper.
- Toss the mixture, until all the pasta is coated well.
- Place on a pretty platter.
- Sprinkle with the additional Romano cheese.
- Dust with a very small amount of cracked pepper, and serve immediately.
- *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.
Nutrition Facts : Calories 1679.5, Fat 131.9, SaturatedFat 67.1, Cholesterol 485.9, Sodium 699, Carbohydrate 87.7, Fiber 3.1, Sugar 4.1, Protein 40.4
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