CRAB PASTA
This is a fast, easy recipe you can whip up on a moment's notice... if you have crabmeat. If not, you will have to shell some crabs, first. As I mention above, it's really best eaten straight away and will not keep well.
Provided by Hank Shaw
Categories Main Course Pasta
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. When it's hot, add enough salt to make it taste like seawater. Start boiling your pasta.
- When the pasta is almost ready, heat the olive oil over medium-high heat in a large pan. When it's hot, add the garlic and sauté for 30 seconds. Add the remaining ingredients and mix well. Cook for another minute or so.
- Using tongs or somesuch, move the pasta to the pan. You want a little of the pasta water to come with it, so you don't need to drain it too much. Toss well and serve.
Nutrition Facts : Calories 564 kcal, Carbohydrate 85 g, Protein 25 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 24 mg, Sodium 538 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
EASY CRAB AND MUSHROOM LINGUINE
This easy crab and mushroom linguine is like Red Lobster crab stuffed mushrooms but in pasta form! This easy crab pasta is so delicious!
Provided by Kylie Perrotti
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente and reserve ½ cup pasta cooking water. Drain and set aside. Note: The pasta sauce takes about 30 minutes to make, so try to time it so that you drain the pasta right as it's time to throw it in the sauce.
- Heat the oil in a wide pot over medium heat. Add the shallots and cook for 3 minutes until just beginning to soften. Add the mushrooms and cook, stirring often, for 8-10 minutes until well-browned. Season with salt, pepper, and crushed red pepper.
- Add the garlic and cook for 1 minute until fragrant.
- Melt the butter into the garlic. Once melted and frothy, sprinkle the flour on top and toss to coat.
- Add half the vegetable stock and stir or whisk regularly until completely incorporated. Add the remaining stock and bring to a low boil. Reduce heat and simmer for 10 minutes. Taste and season to preferences.
- Add the crab meat to the sauce and cook for 5 minutes. Add the pea shoots and parsley and toss gently to combine. Cook for 3 minutes until the pea shoots are bright green.
- Add the pasta cooking water along with the cooked linguine and toss very gently to combine, being careful not to break up the crab too much. Cook for 1 minute and turn off the heat.
- Prior to adding the pasta to the sauce, cook the breadcrumbs. Melt the butter in a skillet over medium heat. Add the breadcrumbs and cook for 3-4 minutes, stirring regularly, until golden brown and toasted. Turn off the heat.
- Add the parsley and parmesan and toss to combine. Season with salt and pepper.
- Divide the cooked pasta between shallow bowls and sprinkle the breadcrumbs on top of each dish. Enjoy!
Nutrition Facts : Calories 652 kcal, Carbohydrate 82 g, Protein 38 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 75 mg, Sodium 1132 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
LINGUINE WITH CRAB AND WILD MUSHROOMS
Steps:
- Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
- Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve.
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
GARLIC CRAB PASTA WITH MUSHROOM AND TOMATO- REDUCED FAT
I've recently discovered that I LOVE crab. This is just a spinoff of Hey Jude's Recipe #191814. I make this lower cal/carb/fat by using Fiber Gourmet pasta and just a bit of reduced calorie margarine, but I kick up the flavor with LOTS of garlic, basil, and veggies. Fee free to add more butter if you want it richer!
Provided by yogiclarebear
Categories Crab
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Prepare noodles according to package directions. Set aside.
- In a medium non-stick skillet, heat butter and garlic over medium heat, until garlic begins to sizzle. Add mushrooms and cook until softened, about 5 minutes.
- Add crab, tomatoes, basil, and wine. Stir gently to heat through.
- Add noodles and stir gently to heat through. Salt and pepper to taste. (Add more butter here if you want.).
- Stir in or sprinkle parmesan cheese, and serve hot.
Nutrition Facts : Calories 487.2, Fat 12.7, SaturatedFat 3.6, Cholesterol 142.8, Sodium 877.2, Carbohydrate 51, Fiber 3.5, Sugar 4.4, Protein 39.5
GARLICKY LINGUINE WITH CRAB, RED BELL PEPPER AND PINE NUTS
Steps:
- Melt butter in heavy large skillet over medium heat. Add bell pepper; cover and cook 2 minutes. Add garlic and crushed red pepper; cover and cook 2 minutes. Increase heat to high, add wine and boil 2 minutes. Set aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water.
- Return pasta to pot. Add clam juice, 1/2 cup cooking water and bell pepper mixture. Cook over high heat until pasta absorbs half of liquid, about 2 minutes. Add crab and toss until heated through, about 1 minute. Mix in parsley. Season to taste with pepper. Divide pasta among bowls. Sprinkle with pine nuts. Serve, passing cheese separately.
FRESH WILD MUSHROOM LINGUINE WITH TRUFFLES
To maximize the flavor of your truffle, use the least amount of the ingredient as possible. Always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles.
Provided by - Carla -
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook linguine pasta according to package directions; drain and return to pan to keep warm.
- Clean mushrooms with a damp cloth and cut into 1/4-inch slices.
- In a large frying pan, saute mushrooms in butter for 2 minutes.
- Add minced garlic and shallots; sauté an additional 2 minutes.
- Add white wine and simmer until wine is reduced by half.
- Add chicken broth, cream, and nutmeg; simmer until sauce thickens.
- Remove from heat. Add green onions, lemon juice, salt, and pepper.
- Add drained pasta to sauce; tossing gently to coat the pasta.
- Add more chicken broth if sauce seems too thick.
- Place pasta on individual plates.
- Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves.
- Drizzle white truffle oil over the top.
- Using a truffle shaver, shave a few slivers of fresh truffle over each plate before serving.
Nutrition Facts : Calories 472.7, Fat 16.9, SaturatedFat 10, Cholesterol 46.8, Sodium 144.6, Carbohydrate 63.4, Fiber 3.4, Sugar 3.1, Protein 14.2
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- Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Leave pasta a little firmer than usual as you will finish cooking in the sauce. Drain.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and begin to sauté. Season with salt and pepper. Cook about 5 minutes until mushrooms are golden.
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